Instructions:

Lantana Grille Chicken and Cheese Tortellini

Source: Chef Ed Dean, Lantana Grille, Phoenix, Arizona

1 tablespoon olive oil
1 tablespoon butter
1 tablespoon garlic, sliced
1 tablespoon shallots, sliced
2 ounces fresh spinach
1/2 cup crumbled blue cheese
3 tablespoons white wine
1/2 cup reduced cream
8 ounces cheese tortellini, cooked according to package
    instructions, drained and kept warm
6 ounces chicken breast, grilled
Parmesan cheese for garnish