Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup light cream
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp sun-dried tomatoes, chopped
  • 20 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 tsp lemon juice

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  2. Season the chicken cubes with salt, pepper, and paprika. Add the chicken to the pan and cook until mahogany-colored and cooked through, approximately 5-7 minutes. Remove the chicken and set aside on a plate.
  3. Lower the heat to medium. Add the minced garlic and sun-dried tomatoes to the remaining oil and sauté for 60 seconds until fragrant.
  4. Pour in the chicken broth and bring to a gentle boil.
  5. Stir in the refrigerated cheese tortellini. Cover the pan with a lid and simmer for 3–5 minutes, or according to package instructions, until the pasta is tender.
  6. Stir in the light cream, grated Parmesan cheese, fresh baby spinach, and lemon juice.
  7. Return the seared chicken to the pan and stir until the sauce is creamy and the spinach has wilted.