Creamy Tuscan Chicken Tortellini

Heat a large skillet over medium heat. Add the garlic and the sun-dried tomato oil and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the sun-dried tomatoes, oregano, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, until the tomatoes are tender, 2 minutes.

Add the cream and stock to the pan and bring to a gentle simmer over medium heat. Stir in the tortellini, spinach, and chicken and cover with a tight-fitting lid. Cook, covered and stirring occasionally, until the tortellini is cooked, the chicken is warmed through, and the spinach is wilted, 5 to 6 minutes.

Reduce the heat to low. Add the parmesan and butter and toss until the butter and cheese are melted and the sauce is glossy, about 1 minute. Divide evenly among 4 serving bowls and garnish with additional sun-dried tomatoes, black pepper, and parmesan cheese, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of chicken broth, milk, or cream to loosen the sauce if needed.