– 2 cups chopped cooked chicken
– 1 (9-ounce) package of refrigerated cheese tortellini
– 1 (8-ounce) jar sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons oil)
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 cups baby spinach leaves
– 1 cup heavy cream
– 1 1/2 cups chicken broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)