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Tuscan Chicken Tortellini

Ingredients

  • 1 9 oz. package refrigerated cheese tortellini
  • 2 T. butter
  • 1 T. olive oil
  • 8 oz. mushrooms, sliced
  • ¼ cup sundried tomatoes, finely chopped
  • 1 clove garlic, minced
  • 1 t. dried basil
  • ½ t. dried oregano
  • 1 T. parsley flakes
  • 2 T. flour
  • ¼ cup white wine
  • 1 cup half and half
  • salt and pepper to taste
  • 1 cup baby spinach
  • 2 cups cooked chicken in bit-sized pieces

Instructions

  • Cook the tortellini according to package directions. Drain, reserving a cup of the pasta water. Set aside.
  • Sauté the mushrooms and sundried tomatoes in the butter and olive oil until the mushrooms are completely cooked, about 10 minutes. Add the garlic and herbs, stirring until fragrant. Add the flour, stirring for a minute or so while the raw taste cooks off.
  • Add the wine to the skillet, stirring to scrape up any browned bits. Add the half and half, stirring as the sauce thickens. Add salt and pepper to taste.
  • Add the spinach to the skillet, stirring well. Add the chicken, tortellini and the parmesan, combining well. Thin the sauce with a little of the pasta water. Taste and adjust seasoning.