• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high. (Use same for 4 servings.) 
• To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain tortellini, then return to the pot, off heat.

• Meanwhile, peel, then finely chop shallot.
• Peel, then mince or grate garlic.
• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
• Pat chicken dry with paper towels. Season with salt and pepper. 

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then chicken, shallots and peppers. Cook for 3-4 min, stirring occasionally, until veggies have softened. 
• Add garlic. Cook for 1-2 min, stirring often, until fragrant and chicken is cooked through.**
• Season with salt and pepper.

• To the pan with veggies, add cream cheese, cream, broth concentrate and reserved pasta water. Cook for 1-2 min, stirring occasionally, until sauce reduces slightly.
• Season with salt and pepper.

• Add cream sauce to the pot with tortellini, then add spinach and pesto.
• Return the pot to medium and cook for 2-3 min, stirring often, until spinach wilts and sauce coats tortellini.
• Season with salt and pepper.

• Divide creamy cheese tortellini between bowls.
• Sprinkle Parmesan over top.

If you've opted to add diced chicken breast, pat dry with paper towels. Season with salt and pepper. 

When the pan is hot, add 1 tbsp (2 tbsp) butter, then chicken, shallots and peppers. Cook for 3-4 min, stirring occasionally, until veggies have softened. Add garlic. Cook for 1-2 min, stirring often, until fragrant and chicken is cooked through.** Continue with rest of recipe as written.