Truffle Tortellini With Chicken and Mushrooms

Clean mushrooms by removing dirt with a damp cloth or paper towel. Alternatively, you can clean the mushrooms by filling a large bowl with cold water, and gently stir them a couple of times with your hands. Remove the mushrooms from the bowl, and dry completely with a clean cloth. With a knife halve each mushroom then slice each mushroom 1 or 2 times more.  Remove the fresh thyme leaves from the sprigs until you have 1½ tablespoons. Set aside. 

1. Heat a large non-stick skillet or stainless-steel skillet over high heat. Pour in the olive oil, swirling the pan so that the oil coats the skillet. Now, add the onions to the pan. 
2. Turn down the heat to medium-high. Cook the onions until they are slightly opaque in colour, not browned.  Add in half of the salt (½ teaspoon) to season the onions.  
3.  Add in the chicken and cook until goldened brown, with no pink inside. 
4. Add in the mushrooms, minced garlic, thyme leaves, truffle oil, and butter. Cook for about 3 to 4 minutes, then turn the mushrooms over and sauté for another 2 to 3 minutes. Add in the baby spinach. Use a wooden spoon or silicone spatula to stir occasionally, and cook for about 1 minute.   
5. Slowly stir in the chicken broth, cream, white wine, black pepper, garlic powder, and the remaining ½ teaspoon of salt. Then, add in the tortellini and bring it to a simmer. Cover with a lid and cook for 8 to 12 minutes, or until pasta is tender.  
6. Add the Pecorino Romano cheese. Lightly stir with a spoon. 
7. Disperse black truffle carpaccio pieces over the tortellini. Garnish with fresh thyme sprigs. Serve hot.