Creamy Chicken Tortellini (Print Version)

# Ingredients:

01 - 1 pound of chicken breast cut into bite-sized pieces.
02 - 1 teaspoon smoked paprika.
03 - 1/2 teaspoon black pepper.
04 - 1/2 teaspoon kosher salt.
05 - 1 1/2 teaspoons of Italian herbs mix.
06 - 2 tablespoons of plain flour.
07 - 1 tablespoon of butter.
08 - 2 tablespoons of olive oil, split.
09 - 4 garlic cloves, finely chopped.
10 - 1 shallot, chopped finely.
11 - 1/4 teaspoon of dried chili flakes.
12 - 1/4 cup of chopped sun-dried tomatoes in oil.
13 - 1/4 cup of thick tomato paste.
14 - 2 cups of chicken stock.
15 - 1 package (1 pound) of cheese-filled tortellini.
16 - 1 cup of rich heavy cream.
17 - 3 cups of roughly cut spinach leaves.
18 - 1/2 cup of freshly shredded parmesan cheese.

# Instructions:

01 - Mix the chicken pieces with the flour and spices until covered evenly.
02 - Cook chicken in hot butter and part of the oil. Remove when done.
03 - Cook chopped garlic, shallot, and sun-dried tomatoes in oil. Stir in tomato paste, broth, and the seasonings.
04 - Cook tortellini in the sauce with the lid on for 3-4 minutes, stirring once.
05 - Add in the chicken, parmesan, cream, and spinach. Stir until smooth.

# Notes:

01 - Done in about 30 minutes.
02 - When reheating, add a splash of water.
03 - Feel free to adjust the amount of tortellini.

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