Tortellini With Chicken Florentine Sauce

• 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

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.

frozen cheese tortellini, frozen spinach, mixed mushrooms, chicken breast tenders, chicken broth, shallot, garlic, parmesan cheese, romano cheese, butter, black pepper, handful fresh parsley, flour

Taken from www.food.com/recipe/tortellini-with-chicken-florentine-sauce-421175 (may not work)