- 8 ounces dry cheese tortellini (or one pound fresh tortellini may be used)
- 1 teaspoon kosher salt
- 2 tablespoons of the oil from a jar of sundried tomatoes*
- 2 pounds skinless boneless chicken breast, cut into bite sized pieces
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup shallots, cut into half circles
- 12-ounce package button mushrooms, sliced
- 1 1/2 tablespoons fresh garlic, minced
- 1/4 cup plus 2 tablespoons fresh chopped sage, divided
- 1 1/2 cups oil packed sun-dried tomatoes drained, coarsely chopped (about one 16-ounce jar*)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Additional salt and pepper as needed to taste