Lemon Chicken Tortellini

By ackmayhew

Ingredients

• 1 package (19 ounces) frozen cheese tortellini
• 1 pound boneless skinless chicken breasts, cut into 1-in. pieces
• 2 tablespoons butter
• 1/2 small sweet red pepper, julienned
• 2 garlic cloves, minced
• 3 cups Reduced-Sodium Chicken Broth, divided
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons grated lemon peel
• 1/2 teaspoon hot pepper sauce, optional
• 1 package (6 ounces) fresh baby spinach
• 6 tablespoons shredded Parmesan cheese

Details

Servings 6

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 the same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil.

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