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Ingredients
▢1 tablespoon canola or olive oil
▢1 lb boneless skinless chicken breasts (about 2) cut into ½" pieces
▢1 tablespoon minced garlic
▢1 teaspoon dried basil
▢1 teaspoon dried oregano
▢1 teaspoon salt
▢½ teaspoon dried thyme
▢⅛ teaspoon red chili flakes (more if you like the heat)
▢14 oz canned diced tomatoes (with liquid) 398 ml
▢1 cup chopped fresh spinach
▢½ cup roasted red peppers (store bought) chopped
▢½ cup cream (any kind – or milk)
▢½ cup chicken broth
▢2 teaspoons corn starch
▢3 cups frozen cheese tortellini (350 grams)
▢1 cup shredded mozzarella
▢2 tablespoons shredded Parmesan cheese

Instructions
In a large skillet, heat oil over medium high heat. Add chicken and cook until no longer pink, stirring as needed, about 3-4 minutes.
Add garlic, basil, oregano, salt, thyme, and chili flakes and and cook 1 minute.
Add tomatoes, roasted red peppers, and cream. Whisk together the corn starch and broth and stir into the pan as well.
Add the tortellini and bring to a simmer over medium high heat. Reduce heat to medium low, cover and cook until tender (about 3-4 minutes).
Stir in spinach and cheeses and serve.

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