Creamy Sun-Dried Tomato and Chicken Tortellini

Ingredients:

• 2 cups cooked chicken breast, shredded or cubed

• 1 (9 oz) package cheese tortellini (fresh or refrigerated)

• 2 tbsp olive oil (from the sun-dried tomato jar if possible)

• 3 cloves garlic, minced

• ½ cup sun-dried tomatoes, chopped

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 2 cups fresh spinach

• Fresh basil or parsley, for garnish

Instructions:

1. Cook tortellini according to package directions. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat.

3. Add garlic and sun-dried tomatoes; sauté for 1–2 minutes until fragrant.

4. Stir in chicken broth, heavy cream, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.

5. Simmer for 3–4 minutes until the sauce thickens slightly.

6. Add cooked chicken and tortellini to the skillet, tossing to coat evenly.

7. Stir in spinach and cook until wilted.

8. Garnish with fresh basil or parsley and extra Parmesan before serving.