1. Cook tortellini according to package directions; drain, reserving 1/3 cup cooking liquid.
2. Meanwhile, melt butter in large skillet set over high heat; cook ham, mushrooms, onion, garlic, salt and half of the pepper for 8 to 10 minutes or until golden and tender. Stir in cream and bring to boil; cook for about 5 minutes or until thickened slightly.
3. Add tortellini, reserved cooking liquid, spinach and Parmesan cheese to skillet, tossing to coat well. Sprinkle with chives and remaining pepper.
Add a splash of dry white wine if desired.