Tortellini with Chicken & Spinach in a Wine Cream Sauce

I made this dish up entirely on my own but I think it's good enough to share.  :-)  B and I were in Target and I was trying to decide what to have for dinner.  She wanted pasta but I knew I needed to work in a veggie and protein somewhere.  I also wanted a lighter sauce for it (plus B doesn't love jarred sauces).  Here's what I came up with:

Ingredients:
1 pkg Butoni fresh tortellini
1/2 pkg fresh spinach
1-2 chicken breasts, cut into bite size pieces
Lemon
White Wine
1 tbsp fat free milk
1 tbsp flour
Garlic
Freshly grated parmesan cheese (for topping)
Salt
Pepper
Onion Powder
Olive Oil (about 1 tbsp)

Directions:
Lightly season both sides of the chicken with salt, pepper & a little onion powder
Arrange chicken on a grill top (or skillet) and cook thoroughly (a few minutes per side).  Set aside.
In the same skillet, heat olive oil.  Add garlic cloves and cook for about 1-2 minutes, stirring around so it doesn't burn.  Add spinach and wilt.  Once it's wilted, remove from pan and set aside.
Meanwhile, in a separate pot, start water for pasta and cook pasta according to package instructions (about 8-9 minutes to cook)
Add a little white wine (about 1/2 c) to the skillet and simmer.
In a separate small glass, add flour, a dash of water and the milk (make sure the milk isn't super cold).  Whisk with a fork until the flour is combined.  Then add this mixture to the skillet.  Stir around to blend.  If you need more liquid, repeat the wine, flour, milk and water steps.
Add juice from 1/2 lemon and a little lemon zest to the pan and stir.
Add back in the chicken and spinach and stir to coat.
Serve pasta in a bowl and add chicken mixture to the pasta.  Top with a little fresh grated Parmesan cheese.

Enjoy!