Chicken Tortellini

By suewaynes

Ingredients

• 1 pkg. (19 oz.) frozen cheese tortellini
• 1 lb. boneless skinless chicken breasts, cut into 1-in. pieces
• 2 Tbsp. 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 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. grated lemon peel
• 1/2 tsp. hot pepper sauce, optional
• 1 pkg. (6oz.) fresh baby spinach
• 6 Tbsp. shredded Parmesan cheese

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, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups 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, and add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.