Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed small
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 10 oz refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat butter and olive oil over medium high heat. Add the cubed chicken and cook until golden brown on all sides (about 5 minutes). Remove chicken and set aside on a plate.
  2. Toss the diced onion, carrots, and celery into the same pot. Sauté 4-6 minutes until onions are translucent and vegetables soften.
  3. Stir in the minced garlic. Cook for 60 seconds until you can smell the fragrance.
  4. Pour in the chicken broth. Use your spoon to scrape the bottom of the pot to release the brown bits.
  5. Stir in the thyme, salt, and pepper. Bring to a gentle boil, then lower the heat and simmer 10 minutes to let the flavors meld.
  6. Return the browned chicken to the pot. Stir in the refrigerated tortellini.
  7. Simmer 5-7 minutes until the pasta is tender to the bite.
  8. Turn heat to low. Stir in the heavy cream and baby spinach.
  9. Cook 2 minutes until the spinach has wilted and the broth looks creamy.
  10. Garnish with grated Parmesan cheese and chopped fresh parsley.