1
Heat the olive oil and butter in a large skillet over medium heat. Add the chicken in a single layer and cook until golden brown and cooked through.
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2
Sauté until soft, about 2 minutes. Stir in the sun-dried tomatoes and tomato paste, cooking for 1 minute. Pour in the chicken broth and heavy cream, stirring well.
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3
Add the tortellini, cover the skillet, and cook for about 3-5 minutes or until the tortellini are tender. Stir in the cooked chicken, spinach, lemon juice, and Parmesan cheese.
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