Tortellini With Chicken And Spinach In Light Cream Sauce - cooking recipe

Ingredients

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

Preparation

Boil large pot of water.
Cut chicken into 1\" pieces. Set aside.
Slice 1 clove fresh garlic. Set aside.
Gently slice baby spinach into bite sized pieces. Set aside.
Heat 1 tablespoon oil in large saute pan.
Add garlic. Saute until just light golden.
Add chicken. Saute 3-4 minutes.
Add heavy cream and chicken broth to saute pan. Bring to a simmer and cook for 5 minutes.
Salt to taste at this point.
Add baby spinach to saute pan. Turn off heat.
When water boils add 1 tablespoon salt and tortellini. Cook according to package directions.
Drain and add to saute pan. Stir.
Serve into four pasta bowls.
Top with parmesan cheese.
*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.