Scale

1 lb boneless, skinless chicken breast (halal-certified), cubed

2 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth (halal-certified)

1 cup heavy cream

½ cup grated Parmesan cheese

1 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 tsp Italian seasoning

½ tsp paprika

Salt & black pepper to taste

8 oz cheese tortellini (ensure halal-friendly)

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Heat olive oil in a large pot. Add chicken, season with paprika, salt, and pepper, and cook until golden. Remove and set aside.

In the same pot, sauté onion and garlic until fragrant.

Add sun-dried tomatoes, chicken broth, and Italian seasoning. Bring to a simmer.

Stir in heavy cream and Parmesan cheese until smooth.

Add tortellini and cook according to package instructions until tender.

Return chicken to the pot and stir in fresh spinach. Cook for 2–3 minutes until wilted.

Adjust seasoning and serve hot with toasted bread.

Use freshly grated Parmesan for best results. Freeze without tortellini for longer storage.