Chicken, Tortellini, & Spinach in a Balsamic Cream Sauce

When I made my shopping list for this months' dinners, my plan was to make this recipe from Kraft Foods. Unfortunately I couldn't find all of the ingredients that I needed so I just decided to wing it. I really didn't worry about it until this morning when I realized what was on the menu for tonight. My inspiration was the dressing so I started thinking about the dressings I have in the fridge and landed on my favorite balsamic vinegarette. I did a quick search and instead decided on just balsamic vinegar, which led me to this recipe. I kind of threw the first recipe out the window and did a little bit of my own take on the second. What resulted was amazing! I received another "this is the best food you've ever made" from Emi. I think this would go even better tied with steak for the meat, but it worked well with the chicken.

Chicken, Tortellini, & Spinach in a Balsamic Cream Sauce

3 skinless, boneless chicken breasts cut into cubes
1 pkg mixed cheese tortellini
2 T. olive oil
2 T. butter
1/4 onion, minced
2 cloves garlic, minced
2 T. balsamic vinegar
1 c. heavy cream
2 T. dried rosemary leaves
1/2 c. grated parmesan cheese
1/2 bag baby spinach leaves

1. Cook pasta per package instructions.
2. Cook chicken over skillet in a little bit of oil. Season with salt and pepper. (I'm going to cook my chicken in the oven for 20-25 minutes.)
3. Heat olive oil and butter in a saucepan over medium heat. Stir in onion and garlic and cook until the onion has carmelized to a dark golden brown (approximately 15 minutes).
4. Stir in the balsamic vinegar and cook for 1 minute before adding the cream, dried rosemary, and parmesan cheese.
5. Once the cheese has melted, stir in the baby spinach leaves and cook until wilted, about 1-2 minutes.
6. Stir in chicken and tortellini.