Prep time: 20-25 minutes

Cook time: 35-40 minutes

Materials:

• 2 packages spinach tortellini (or whatever flavor you’d like)
• 2 onions chopped
• 16 oz package white mushrooms chopped
• 4-5 garlic cloves diced
• 2 chicken breasts chopped
• 1/4 cup tomato sauce
• 2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1 tbs fresh parsley diced
• 1 tbs paprika
• Salt and pepper to taste
• 3 tbs vegetable oil

Process:

1. Preheat the oven to 380 degrees F.
2. Cook tortellini according to package instructions and set aside.
3. In a skillet with high sides add in 2 tbs vegetable oil.
4. Keeping the heat on medium add in the chopped chicken. Season with paprika, salt and pepper. Cook 4-5 minutes or until chicken is fully cooked through.
5. Remove the chicken from the pan and set aside on a clean dish.
6. Into the same skillet add in the remaining 1 tbs of vegetable oil along with the chopped onions. Cook 3-4 minutes or until onions become translucent.
7. Add in the mushrooms and continue to cook for an additional 4-5 minutes or until mushrooms are fully cooked through. Season with salt and pepper.
8. Add in diced garlic and cook for about 60 seconds.
9. Add the cooked chicken back into the pan along with the tomato sauce and heavy cream. Mix well to combine.
10. Remove from the heat and add fresh parsley along with 3/4 of the mozzarella cheese. Mix well to combine everything.
11. Pour the mixture into a an 8in square baking dish (or whatever casserole dish you’d like) and top with remaining mozzarella cheese.
12. Bake for 25-30 minutes and ENJOY!