Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup (75g) sun-dried tomatoes, chopped
  • 1 cup (100g) grated Parmesan cheese
  • 9 oz (250g) cheese tortellini (fresh or frozen)
  • 2 cups (300g) fresh spinach leaves

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and let rest.
  4. In the same skillet, add minced garlic and sauté until fragrant.
  5. Stir in chicken broth, heavy cream, oregano, basil, and red pepper flakes.
  6. Bring to a simmer, then add sun-dried tomatoes and Parmesan; stir until cheese is melted.
  7. In a separate pot, boil water and cook tortellini according to package instructions; drain.
  8. Slice the cooked chicken into strips and add it back to the sauce along with cooked tortellini and spinach.
  9. Stir gently until spinach is wilted and everything is combined.
  10. Plate the tortellini and garnish with additional Parmesan and fresh herbs if desired.