LEMON CHICKEN TORTELLINI

By Kitchenbee

Ingredients

• 19 oz pkg frozen cheese tortellini
• 1 lb chicken breasts, cut into 1 inch pieces
• 2 tblsp butter
• 1/2 small sweet red pepper, julienned
• 2 garlic cloves, minces
• 3 cups chicken broth, divided
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp grated lemon peel
• 1/2 tsp hot pepper sauce, optional
• 6 oz fresh baby spinach
• 6 tblsp shredded Parmesan

Preparation

Step 1

Cook tortellini according to package directions. Meanwhile in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cood red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups of broth; bring to a boil.

Combine flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, lemon peel and pepper sauce if desired. Add spinach, cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.