Tortellini With Chicken Florentine Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb frozen cheese tortellini
• 1 (18 ounce) package frozen spinach
• 4 ounces mixed mushrooms, sliced
• 6 chicken breast tenders, chopped into 1-inch pieces (about two cups raw)
• 3/4 cup half-and-half
• 2 cups chicken broth or 2 cups stock
• 1 cup sliced shallot
• 8 large garlic cloves, sliced fairly thick
• 1/4 cup parmesan cheese, shredded
• 1/2 cup romano cheese, shredded
• 2 tablespoons butter
• black pepper
• 1 handful fresh parsley, chopped
• 2 tablespoons flour

Recipe

• 1 cook tortellini al dente, according to package directions while preparing the rest of ingredients. do not overcook them!
• 2 saute shallots and garlic in butter about 5-6 minutes.
• 3 add chicken pieces and fry for 3-5 minutes, until outside is cooked.
• 4 pour in 1 cup of chicken broth and add frozen spinach, reduce heat and cook till spinach thaws.
• 5 add sliced mushrooms, bring to a simmer.
• 6 add 1/2 & 1/2 with the parmesan cheese & season with lots of black pepper.
• 7 let simmer a few minutes.
• 8 stir flour into remaining chicken broth and add to mixture, stir til thick.
• 9 stir in romano and parsley, reduce heat to keep warm.
• 10 toss with the tortellini.
• 11 if sauce is too thick, you can add more 1/2 &1/2 or more chicken stock, depending on your taste.
• 12 omit the chicken for a vegetarian meal.