Chicken Sun-Dried Tomato Tortellini (Print Version)

# Ingredients:

01 - 1 pound diced chicken breast in bite-sized chunks.
02 - 1/2 teaspoon sea salt.
03 - 1/2 teaspoon ground pepper.
04 - 1 1/2 teaspoons mixed Italian herbs.
05 - 1 teaspoon smoky paprika.
06 - 2 tablespoons plain flour.
07 - 1 tablespoon unsalted butter.
08 - 2 tablespoons extra virgin olive oil, split.
09 - 1 finely chopped shallot.
10 - 4 cloves minced garlic.
11 - 1/4 teaspoon crushed red pepper.
12 - 1/4 cup drained and diced sun-dried tomatoes.
13 - 1/4 cup concentrated tomato puree.
14 - 2 cups chicken stock.
15 - 1 pound cheese-stuffed tortellini.
16 - 1 cup thick cream.
17 - 3 cups fresh spinach, chopped coarsely.
18 - 1/2 cup grated fresh parmesan.

# Instructions:

01 - Mix the chicken bits with spices and flour to coat them lightly.
02 - Heat the butter with oil and cook chicken until golden, then set aside.
03 - Cook the shallot, garlic and tomatoes in remaining oil. Toss in spices, stir in tomato puree and stock.
04 - Drop in tortellini, cover and bubble for 3-4 minutes, giving a stir halfway.
05 - Mix back in the chicken, add spinach, pour in cream and sprinkle parmesan until everything's blended.

# Notes:

01 - Takes less than 30 minutes to make.
02 - Pour in a bit of water when warming up extras.
03 - You can change how much tortellini you use.

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