Ingredients
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1 1/2 lbs boneless, skinless chicken breasts
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1 (16 oz) pkg frozen tri-color tortellini
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2 tbsp olive oil
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2 (8 oz) pkgs sliced baby bella mushrooms
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2 cloves garlic, minced
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1/2 (11 oz) pkg baby spinach
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1 cup heavy cream
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1 1/2 cups grated Parmesan cheese, divided
Steps
1
Preheat oven to 350°F. Grease a 9x13” baking dish. Cut chicken into 1” pieces. Season with salt and pepper.
2
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and set aside.
3
Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and brown for 6 to 8 minutes, until cooked through. Using a slotted spoon, transfer chicken to a plate and set aside.
4
To same skillet, add mushrooms and garlic and cook 5 to 7 minutes, until mushrooms are golden brown. Stir in spinach and let wilt. Add cream and 1 cup Parmesan. Stir to combine. Let simmer 3 to 4 minutes, until sauce thickens slightly. Remove from heat and stir in chicken and tortellini.
5
Pour mixture into prepared baking dish. Sprinkle top with remaining ½ cup Parmesan. Cover baking dish with foil and bake 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden brown around edges.
