• Before starting, to a large pot, add 10 cups water and 1 tbsp salt to a large pot (same for 4 servings). Cover and bring to a boil over high. Wash and dry all produce.
• To the boiling water, add tortellini. Cook for 2-3 min, stirring occasionally, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain tortellini.
• Return tortellini to the same pot, off heat.
• Add 2 tbsp (4 tbsp) butter. Stir to coat.

• Meanwhile, heat a large non-stick pan over medium-high.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate.
• To the same pan, add 1 tbsp (2 tbsp) oil, then tomatoes, onions and half the chili flakes (use all if you like things spicy!). Cook for 3-4 min, stirring occasionally, until tomatoes burst.

• To the same pan, add marinara sauce and garlic puree. 
• Cook for 2-3 min, stirring often, until sauce thickens slightly. 
• Meanwhile, roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.) 

• Slice chicken.
• To the large pot with tortellini, add sauce, cream, spinach and reserved pasta water. 
• Season with salt and pepper, then stir to combine. 
• Divide tortellini between bowls. Top with chicken.
• Sprinkle Parmesan over top. 

If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer chicken to a plate. Use the same pan to cook tomatoes and onions.