Prep the ingredients per the instructions above.

For the salad: Arrange the ingredients in a bowl. Set aside.

For the vinaigrette: Whisk together all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.

In a large skillet over medium-high heat, add half of the olive oil and all of the chicken. Brown the chicken pieces all over, and season with salt and pepper.

Remove chicken from the skillet and set it aside.

Add the remaining olive oil and garlic to the skillet. Cook for 1 minute. Then stir in the flour and cook for 2 minutes.

Stir in chicken broth and heavy cream into the skillet, whisking until the mixture is smooth. Bring to a simmer and add Parmesan cheese.

Turn heat down to medium and add tortellini, sun-dried tomatoes, chicken, and spinach to the cream sauce. Cover the pot and let cook for 5 to 10 minutes, occasionally stirring to make sure the tortellini is coated in the sauce and doesn’t stick to the bottom of the skillet. Cook with the lid on until the tortellini is heated through.

Toast the bread, then spread it with butter and garlic.

Dress the salad.

Mix the sparkling water and lemon. Serve over ice if desired.