Traci's Chicken and Tortellini

• 2 pints of Grape Tomatoes
• Vidalia Onion
• 2 tablespoons minced Garlic (out of the prepared jar)
• 1 Package Fresh Basil
• 1 Package Baby Spinach
• 1-1.5 lbs Chicken Tenderloin Filets
• 1-Cup Italian style Bread Crumbs
• 2 Eggs
• Cup Flour
• Fresh parmesan Cheese
• 9oz package of Refrigerated Buitoni Whole Wheat Three Cheese Tortellini
• Extra Virgin Olive Oil
• Sea Salt

Preparation

1. Cut all of the grape Tomatoes into quarters and put aside in a bowl. Chop half of a Vidalia Onion in 1 pieces. Begin to boil the water for the tortellini and a large sauce pan.


2. Heat Olive Oil in a large, deep sautee pan. Sautee 2 tablespoons minced Garlic and the chopped Vidalia Onion in the olive oil until Onions are opaque. Add tomatoes and turn heat down to medium low, stirring occasionally. As the juice comes out of the tomatoes, sprinkle Sea Salt add chopped Basil(as little as or as much as the entire package of fresh basil) to flavor. Cover the pan with lid and allow to simmer. If at any time you think the sauce needs to be more juicy, add a little bit of water.


3. Cook the Buitoni Toretellini while the sauce above is simmering.


4. In three separate bowls, place bread crumbs, flour, and 2 whisked egg whites. For extra flavor, add fresh grated parmesan cheese to the bread crumbs. Dip each tenderloin in the flour, then egg white, and finally bread crumbs to coat. Heat Olive Oil in a large skillet to grill the tenderloins. Only 4-5 minutes of cooking is needed on each side.


5. Add the cooked tortellini and bag of fresh spinach leaves to the tomato sauce. Stir to allow spinach to cook down and tortellini to soak up the juice from the sauce.


6. Place chicken tenderloins on a plate and cover with tortellini and sauce. Grate parmesan cheese on top of the plate for added flavor.


7. Enjoy!