Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp dried oregano
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, drained and chopped
  • 20 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach

Instructions:

  1. Heat olive oil in the skillet over medium high heat. Add the chicken pieces in a single layer. Cook without stirring for 3-4 minutes until a mahogany colored crust forms, then flip and cook for another 3 minutes until opaque throughout. Remove chicken from the pan and set aside on a plate.
  2. Lower the heat to medium. In the same pan, add the minced garlic and shallots. Sauté for 1-2 minutes until the shallots are translucent and the garlic smells fragrant.
  3. Stir in the dried oregano and sun dried tomatoes. Let them toast for 30 seconds to release their oils.
  4. Pour in the chicken broth. Use your spatula to scrape the bottom of the pan to release the brown bits.
  5. Stir in the heavy cream and bring the liquid to a gentle simmer.
  6. Add the refrigerated tortellini to the pan. Cover the skillet and cook for 5-7 minutes until the pasta is tender and the sauce has thickened.
  7. Stir in the Parmesan cheese and baby spinach.
  8. Fold the cooked chicken back into the pan. Stir gently for 1-2 minutes until the spinach has wilted and the sauce is velvety and glossy.
  9. Remove from heat immediately and garnish with fresh parsley.