Marry me chicken tortellini

Cook the diced bacon in a hot pan until just getting crispy but not hard, a couple of minutes.

Give the chicken breast a few levelling hits so it is even, then cut into bite-sized pieces.

Toss the chicken in a bowl with kosher salt, pepper, Italian seasoning and a little flour until coated.

Kill the heat and take out the bacon, leaving about a tablespoon and a half of grease.

Cook the chicken in the hot grease until done, five or six minutes; take it out.

Add a little more oil and the chopped onion; soften about a minute.

Add garlic paste, the roasted red peppers and about a tablespoon of tomato paste; mix.

Stir in a couple tablespoons of flour.

Add two cups chicken broth, bring to a simmer and scrape up what is stuck to the bottom.

As it starts to bubble add the tortellini; simmer five or six minutes to thicken and soften.

Season with salt, pepper, more Italian seasoning and red pepper flakes.

Add a cup of heavy cream and let it bubble again.

Add about a cup of Parmesan a little at a time so it does not clump.

Add two handfuls of baby spinach, push it under to wilt, about two minutes; add basil and push it under.

Return the bacon and chicken; kill the heat and serve.