Preheat oven to 350 degrees F. Grease a 9x13" baking dish. Cut chicken into 1" pieces. Season with salt and pepper.

In a large pot of salted boiling water, cook tortellini according to package directions. Drain and set aside.

Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and brown for 6 to 8 minutes, until cooked through. Using a slotted spoon, transfer chicken to a plate and set aside.

To same skillet, add mushrooms and garlic and cook 5 to 7 minutes, until mushrooms are golden brown. Stir in spinach and let wilt. Add cream and 1 cup Parmesan. Stir to combine. Let simmer 3 to 4 minutes, until sauce thickens slightly. Remove from heat and stir in chicken and tortellini.

Pour mixture into prepared baking dish. Sprinkle top with remaining 1/2 cup Parmesan. Cover baking dish with foil and bake 25 minutes. Remove foil and bake another 10 minutes, until bubbly and golden brown around edges.

Source: Hannaford fresh Magazine, May June 2024