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

Saut?garlic and shallots in butter; add spinach. Deglaze pan with white wine; let mixture reduce, then add cream and blue cheese. Bring mixture to a low simmer; add pasta. Top with grilled chicken.

Garnish with Parmesan cheese before serving.