Step 1

Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.

Step 2

Place a large oven-safe skillet on the stove over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of the sun-dried tomato oil.

Step 3

Add in the sliced mushrooms and stir for 2-3 minutes. Add in 3/4 cup coarsely chopped sun-dried tomatoes and cook, stirring occasionally, for another 2-3 minutes. Add in garlic and stir for 30 seconds. Remove to a small bowl or plate and set aside.

Step 4

Add the remaining 4 tablespoons butter to the skillet and melt. Gradually whisk in the flour until smooth, and continue cooking, whisking constantly for about 2 minutes. Add in all of the seasonings and salt + pepper to taste.

Step 5

Very gradually whisk in the milk and chicken stock or broth until the mixture is smooth. While whisking occasionally allow the mixture to thicken (about 5 minutes). Stir in 1/2 cup parmesan cheese and allow to melt.

Step 6

Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), refrigerated tortellini (uncooked), cooked mushrooms and tomatoes mixture, and spinach. Stir until all is coated. Press the tortellinis below the liquid (if needed add a bit more milk or broth/stock).

Step 7

Top with remaining Parmesan cheese and place in the oven.

Step 8

Bake for 8 minutes. Remove, and stir everything. Return to the oven for 3 more minutes or until tortellinis are al dente. If desired, turn on the broiler and then broil for another 2-3 minutes.

Step 9

Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.