Ingredients
Directions
- 1
In a large pot, heat 1 tbsp of sun-dried tomato oil and 1 tbsp 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.
- 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.
- 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. Cook for another 1-2 minutes to deepen the flavor.
- 4
Pour in the white wine, stirring to deglaze the pot, and allow it to reduce for 1-2 minutes.
- 5
Add the chicken broth, scraping any browned bits from the bottom. Bring to a simmer.
- 6
Add tortellini to the simmering broth and stir. Cook for 3-4 minutes, stirring occasionally, until tortellini is tender.
- 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.
- 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.
- 9
Serve with extra parmesan, freshly cracked black pepper, and fresh basil on top. Enjoy!
