Ingredients

• 1 tbsp oil
• 2 boneless skinless chicken breasts
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup cream
• 1 lb cheese tortellini
• 4 cups baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large pot, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 4 to 5 minutes. Add the onion and continue to cook, stirring, until it begins to soften, about 2 to 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, for another minute. Stir in the broth and cream. Bring the mixture ot a simmer and reduce the heat to medium. Stir in the tortellini and cook until it begins to soften, about 2 to 3 minutes. Stir in the spinach, Parmesan cheese, and parsley. Cook, stirring, until the spinach is bright green and wilted, about 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.