I got this recipe from the store's weekly flier - I was looking for a quick-fix dinner for one of our late nites, and it turned out to be pretty good.
CHICKEN WITH CHEESE TORTELLINI
Cut 1 lb. boneless, skinless chicken breasts into bite-sized pieces.
Bring a pasta pot filled with hot water up to a boil. Cook a 9 oz. package of 3-cheese tortellini in said water, according to package instructions.
Meanwhile, pour a 14.5 oz. can of diced tomatoes into a large skillet (the type with Italian herbs and such works well), add the chicken bites and 1 T. minced garlic, and cook, covered, over medium heat, about 8 minutes.
Add a 6 oz. bag baby spinach to the skillet, cook another 3 minutes (or until the spinach is wilted), then mix in the cooked tortellini and serve. Preferably with freshly grated Parmesan sprinkled on top. (And not that cr@# from the green can, which tastes terrible - if you don't know how to grate real Parmesan from a large chunk, get an Italian boyfriend to show you how.)