Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
BUITONIĀ® Three Cheese Tortellini with a light vodka sauce topped off with sauteed chicken, mushrooms, and fresh spinach.
For the Light Vodka Sauce:
  • 28 oz. crushed tomatoes
  • 4 garlic cloves, minced
  • ¼ c. vodka
  • 1 T. Italian seasonings
  • Black pepper and salt
  • ¾ c. lowfat milk
For the pasta:
  • 20 oz. BUITONIĀ® Three Cheese Tortellini
  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • 1 T. olive oil
  • 2 garlic cloves, minced
  • ½ c. mushrooms, sliced
  • 2 c. fresh spinach
  1. Combine the crushed tomatoes, garlic cloves, vodka, Italian seasonings, salt, and pepper in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 25 minutes.
  2. Meanwhile, heat a large pot filled with water over high heat. Add the tortellini and cook for 8 minutes. Drain and keep warm.
  3. Cut the chicken breasts into 1 inch thick strips. Sprinkle with salt and pepper.
  4. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes or until it is no longer pink.
  5. Add in the garlic and cook for 1 minute or until fragrant.
  6. Stir in the mushrooms and cook for 2 minutes. Add in the spinach and cook until just wilted. Remove from heat.
  7. Add the lowfat milk to the vodka sauce and stir well. Cook for 2 minutes then remove from heat.
  8. To serve scoop the tortellini onto a plate. Spoon the light vodka sauce over top of the tortellini. Top the pasta off with the chicken, mushroom, and spinach mixture.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at