Instructions

• Heat 1 Tablespoon olive oil in a large skillet over medium-high heat.
• Season the 1 boneless skinless chicken breast pieces with salt and freshly ground black pepper. Add the chicken in a single layer and cook until golden on the bottom, about 2–3 minutes. Flip and cook an additional 2–3 minutes, until cooked through. Transfer the chicken to a plate.
• Reduce heat to medium and add 1 1/2 Tablespoons butter to the skillet. Melt the butter, scraping up any browned bits from the pan.
• Add 3 teaspoons minced garlic and sauté about 20 seconds, until fragrant.
• Pour in 1 1/2 cups low-sodium chicken broth and 1/4 cup water, stirring to combine and to loosen any browned bits.
• Add 10 ounces refrigerated cheese tortellini to the skillet. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the tortellini are tender, about 3–5 minutes. Do not overcook.
• Uncover and add 4 ounces Neufchatel cheese (in small pieces), 1/2 cup freshly grated Parmesan cheese, and 1 Tablespoon fresh lemon juice. Stir until the cheeses melt and form a creamy sauce.
• Return the cooked chicken to the skillet and add 2 cups baby spinach leaves. Toss or stir until the spinach wilts and the chicken is heated through, about 1–2 minutes.
• Taste and season with additional salt and freshly ground black pepper if needed.
• Remove the skillet from heat, cover, and let rest for 2–3 minutes to allow the sauce to thicken slightly and the spinach to finish wilting.
• Serve warm.