Cheese Tortellini with Creamy Tomato and Spinach Sauce

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until the tortellini float to the top but skin is nearly soft about 2 minutes. Drain well.

Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes diced tomatoes cream and white wine; bring to a boil. Reduce heat to medium-low cover skillet and simmer until chicken is just cooked through about 3 minutes.

Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through about 2 minutes more. Stir in Parmesan cheese.