Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

Season both sides of the chicken with the salt, pepper, and paprika. Next, sprinkle with the cassava and using your hands, rub the cassava into the chicken so that it is well coated in the flour.

Heat the oil in a large, oven safe skillet (I use a braiser) over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer the browned chicken to a clean plate, it doesn’t need to be fully cooked as it will finish in the oven.

Reduce the heat to medium and if the skillet seems dry, add 1 tbsp more oil to the pan. Add the shallot, mushrooms, garlic and cook, tossing, until tender, 2 to 3 minutes.

Add the sun-dried tomatoes, dijon and the broth and whisk to combine. Cook until reduced by half, about 2 minutes.

Add the spinach, salt, pepper and cook, stirring, until wilted.

Add the coconut milk and bring to a simmer.

Once simmering, add the tortellini and basil and gently toss until well combined and the basil has just wilted.

Remove from the heat and nestle the chicken breasts into the skillet. Top with parmesan, if using, then transfer to the oven and bake, uncovered, until the chicken is just cooked through and the tortellini is tender, about 12 to 15 minutes.