Chicken & Shrimp Tortellini Recipe

Prepare and cook chicken

Pat the chicken breast dry and slice into 1/2-inch strips. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat a nonstick skillet over medium-high heat and add 1/2 tsp olive oil. Add the chicken strips in a single layer and cook 3–4 minutes per side until just cooked through and internal temperature reaches 165°F (74°C). Remove chicken to a plate and keep warm, leaving any pan fond.

Cook shrimp

Season shrimp with a pinch of salt and pepper. In the same skillet over medium heat, add the shrimp and cook 1–2 minutes per side until opaque and curled. Remove shrimp to the plate with the chicken.

Cook tortellini

Bring a small pot of salted water to a gentle boil. Add the 6 oz tortellini and cook according to package instructions (usually 3–5 minutes for fresh/refrigerated) until al dente. Drain, reserving 2 tbs of the cooking water, and set tortellini aside.

In the now-empty skillet over medium heat, add the remaining 1/2 tsp olive oil if needed. Add the sliced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the halved cherry tomatoes and cook 2 minutes until they soften and start to release juices. Stir in the baby spinach and cook 1–2 minutes until wilted.

To the skillet with vegetables, add 3 tbs low-sodium chicken broth to deglaze the pan, scraping up any browned bits. Stir in the Dijon mustard, dried oregano, red pepper flakes, remaining 1/4 tsp salt, remaining 1/8 tsp black pepper, and lemon juice. Cook 1 minute to combine flavors.

Reduce heat to low and stir in 1/4 cup fat-free Greek yogurt into the pan to create a creamy, low-fat sauce. If the sauce seems too thick, add up to the reserved 2 tbs tortellini water 1 tbs at a time until desired consistency is reached. Taste and adjust seasoning.

Return the cooked chicken and shrimp to the skillet along with the drained tortellini. Toss gently to coat everything in the sauce and warm through 1–2 minutes. Ensure shrimp and chicken are heated and sauce is evenly distributed.

Remove skillet from heat. Sprinkle chopped parsley and optional grated Parmesan over the top. Divide into servings and serve immediately.