4 boneless/skinless chicken breasts (or chicken thighs), pound to even thickness
4 garlic cloves, minced
Bag of spinach (6oz)
2 tbsp olive oil
1/3 cup of sun-dried tomatoes in olive oil, drained + 1 tbsp of the oil (used: Trader Joe’s Julienned in olive oil)
1/2 cup low sodium chicken broth
1/2 cup heavy cream (or milk)
8 ounces 3 cheese tortellini (Trader Joe’s)
Handful of parsley, chopped for garnish
Salt/Pepper to taste
Crushed Red pepper flakes to taste
Cook tortellini according to al dente package instructions, cover and set aside
Season chicken breast on both sides with salt and pepper. In a large skillet over medium/high heat, add 2 tbsp of oil and add chicken breast. Cook about 5-7 min each side (depending on thickness) until browned and cooked through. Remove from pan, cover, and set aside.
Lower the heat to medium. Add 2 tbsp of olive oil, crushed red pepper flakes, garlic, sun-dried tomatoes, and 1 tbsp of sun dried tomato oil to the pan and sauté for 1 min. Add in the spinach and cook another 2-3 min until it begins to wilt. Add chicken broth and stir then add heavy cream and stir another 2-4 min until liquid is reduced slightly and creamy.
Add tortellini and chicken to pan, stir to coat, and allow to cook for a minute to bring tortellini back to temperature. Top with parsley and serve, don’t forget to spoon some sauce over the top!