Creamy Spinach and Tortellini Bake with Leftover Grilled Chicken

Bring a large pot of salted water to a boil. Add 20 oz of refrigerated cheese tortellini and cook for 3 minutes, or until just undercooked (they will finish cooking in the oven). Drain the pasta and set aside.

While the pasta cooks, dice the 1.5 lb of leftover garlic-herb grilled chicken breasts from Day 1 into bite-sized pieces. Set aside.

Preheat your oven's broiler to HIGH.

In a large, oven-safe skillet (such as cast iron) over medium heat, melt 2 tbsp of unsalted butter. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.

Pour in 0.5 cup of chicken broth and 1.5 cups of heavy cream. Bring the mixture to a simmer and let it cook for 3 to 4 minutes until it begins to slightly thicken. Season with 0.5 tsp of salt and 0.25 tsp of black pepper.

Reduce the heat to low. Stir in 1 cup of grated parmesan cheese until completely melted and smooth. Add 5 oz of fresh baby spinach and stir for 1 to 2 minutes until the spinach is wilted and bright green.

Gently fold the cooked tortellini and the diced 1.5 lb of leftover grilled chicken into the cream sauce, ensuring everything is evenly coated and warmed through.

Evenly sprinkle 1.5 cups of shredded mozzarella cheese over the top of the skillet. (If your skillet is not oven-safe, transfer the mixture to a 9x13-inch baking dish before adding the mozzarella).

Place the skillet under the broiler for 4 to 5 minutes, watching very closely, until the mozzarella is melted, bubbly, and golden-brown in spots. Let rest for 5 minutes before serving.