Ingredients:

  • 1 lb chicken breast, sliced into bite-sized medallions
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1.5 cups low-sodium chicken broth
  • 20 oz refrigerated cheese tortellini
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1/4 cup fresh basil, chiffonade
  • 1 tsp lemon juice

Instructions:

  1. Pat chicken medallions dry with paper towels. Season with smoked paprika, sea salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes per side until golden brown. Remove chicken and set aside.
  2. Reduce heat to medium. In the same skillet, add the sun-dried tomatoes and minced garlic. Sauté for 1 minute until fragrant. Stir in the oregano and red pepper flakes to toast the spices.
  3. Pour in the chicken broth and half-and-half. Use a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits (fond).
  4. Add the refrigerated cheese tortellini to the liquid. Bring to a gentle simmer, cover, and cook for 5 minutes, or until the pasta is tender and has absorbed some of the sauce.
  5. Stir in the Parmesan cheese and fresh baby spinach. Continue stirring until the spinach has wilted and the sauce has thickened into a velvety emulsion.
  6. Return the seared chicken to the pan. Garnish with fresh basil and a squeeze of lemon juice. Serve immediately.