Tortellini With Chicken And Spinach In Light Cream Sauce

• 2 chicken breasts
• 1 garlic clove
• 1 (5 ounce) container Baby Spinach
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 3/4 cup chicken broth
• 1 (12 ounce) package cheese tortellini
• parmesan cheese

1. Boil large pot of water.
2. Cut chicken into 1" pieces. Set aside.
3. Slice 1 clove fresh garlic. Set aside.
4. Gently slice baby spinach into bite sized pieces. Set aside.
5. Heat 1 tablespoon oil in large saute pan.
6. Add garlic. Saute until just light golden.
7. Add chicken. Saute 3-4 minutes.
8. Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
9. Salt to taste at this point.
10. Add baby spinach to saute pan. Turn off heat.
11. When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
12. Drain and add to saute pan. Stir.
13. Serve into four pasta bowls.
14. Top with parmesan cheese.
15. *One variation of this dish is to add a tablespoon of chopped sun-dried tomatoes with the cream. It gives the dish a burst of flavor.

chicken breasts, garlic, spinach, olive oil, heavy cream, chicken broth, parmesan cheese

Taken from www.food.com/recipe/tortellini-with-chicken-and-spinach-in-light-cream-sauce-471629 (may not work)