Ingredients

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons flour

l tablespoon butter or margarine

1/2 cup (2 oz.) diced pancetta (may substitute 4 slices bacon if pancetta is not available)

1/2 cup diced onion

l bag (10 oz.) fresh spinach

1/2 pound sliced fresh mushrooms

3 tablespoons Marsala wine or sherry

l cup heavy or whipping cream

3 tablespoons prepared marinara sauce

l package (9 oz.) frozen artichoke hearts, thawed

1/2 pound prepared cheese tortellini, cooked according to package directions

Sprinkle chicken with salt and pepper; coat in flour. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until golden; set aside.

Add pancetta (or bacon) and onion to same skillet; cook, stirring frequently until onion is golden and pancetta is crisp. Add spinach and mushrooms; cook 3 minutes, until spinach is wilted. Add Marsala and bring to a boil. Stir in cream, marinara sauce and artichokes. Reduce heat and simmer 7 minutes.

Return chicken to skillet; cover with sauce and vegetables and cook 2 minutes more, until heated through. Stir in cooked tortellini. Divide among serving plates. Top with grated parmesan cheese, if desired. Makes 4 servings.

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