2 tablespoons unsalted butter
1 small onion, thinly sliced
2-3 cups cooked, shredded chicken
Italian or Sicilian Blend seasoning
garlic salt, to taste
Sea salt and freshly ground pepper, also to taste
1/4 cup chopped sun-dried tomatoes (I used dry pack, not in oil)
2-4 cups baby spinach, chopped
1 jar light Alfredo sauce
9-10 oz. low fat cheese tortellini (fresh or frozen)
1/2 cup grated Parmesan cheese
Boil water and cook tortellini according to package directions. Drain and set aside. Meanwhile, heat butter in a skillet. Add the sliced onion and saute until tender. Add the chicken and spices and cook until heated through. Stir in the sun-dried tomatoes. Add the spinach and cook and stir over low heat until wilted. Stir in the Alfredo sauce. Add the tortellini and toss until coated with the sauce. Transfer to a casserole dish. Sprinkle with Parmesan. Bake at 400 degrees until bubbly and golden brown, 10-15 minutes. If needed turn on the broiler for a couple of minutes at the end to brown the top.