Chicken Tortellini

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Step 1

1. In a large pot, heat 1 tosp of sun-dried tomato oil and

Step 2

1 tosp butter over medium heat. Add the chicken and cook until no longer pink in the center. Remove from the pot, cut into bite-sized pieces, and set aside.

Step 3

2. Reduce heat to low. In the same pot, add the shallots, salt, pepper, Italian seasoning, red pepper flakes, and paprika. Cook for 2-3 minutes until the shallots soften. Add garlic and cook for an additional minute, until fragrant.

Step 4

3. Clear a space in the center of the pot and add tomato paste. Let it cook undisturbed for about 1 minute, then stir to combine with the other ingredients.

Step 5

Cook for another 1-2 minutes to deepen the flavor.

Step 6

4. Pour in the white wine, stirring to deglaze the pot, and allow it to reduce for 1-2 minutes.

Step 7

5. Add the chicken broth, scraping any browned bits from the bottom. Bring to a simmer.

Step 8

6. Add tortellini to the simmering broth and stir. Cook for 3-4 minutes, stirring occasionally, until tortellini is tender.

Step 9

7. Once the tortellini is cooked, lower the heat and stir in the cream and parmesan. Cook for 1-2 minutes until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a bit more broth.

Step 10

8. Stir in sun-dried tomatoes, cooked chicken, and spinach. Cook until the spinach is wilted and everything is heated through. Adjust seasonings to taste.

Step 11

9. Serve with extra parmesan, freshly cracked black pepper, and fresh basil on top. Enjoy!