Creamy Parmesan Chicken and Spinach Tortellini

 

4-6 chicken cutlets or 3 boneless chicken breasts sliced in half horizontally

kosher salt and black pepper

1/4 C. all-purpose flour

1 tsp. garlic powder

2 T. extra virgin olive oil

2 T. salted butter

2 shallots, finely chopped

3 cloves garlic, finely chopped or grated

2 T. fresh thyme leaves (or 2 tsp. dried thyme)

red pepper flakes

3 C. fresh baby spinach

3/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 C. low sodium chicken broth

1 lb. fresh or frozen cheese tortellini

3/4 C. heavy cream or canned coconut milk

1/2 C. grated parmesan cheese

juice from 1 lemon

 

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. Heat 2 T. olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add 1 T. olive oil, the shallots, garlic, thyme, and a pinch each of red pepper chili flakes, salt, and pepper. Cook 3-4 minutes, until fragrant. Add butter and spinach. Cook another 2-3 minutes, until the spinach is wilted. Pour in the wine and broth. Cook 8 minutes until reduced slightly, then add the tortellini and cook another 2 minutes. Pour in the cream and add the parmesan, stirring until melted and creamy. Add the chicken back to the skillet and simmer for 5 minutes or until warmed through and the sauce has thickened slightly. Serve the chicken topped with the spinach cream sauce. Squeeze over a bit of lemon juice and a sprinkling of parmesan.