Lemon Chicken Tortellini Source: Taste of Home Course: Main Cuisine: Italian Food Group: Pasta Serves: 6 |
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Ingredients
| 19 ounce frozen cheese tortellini |
| 1 pound(s) boneless skinless chickent breasts, cut into 1-inch pieces |
| 1 tablespoon(s) butter |
| 1 large sweet red pepper, julienned |
| 2 clove(s) garlic, minced |
| 3 cup(s) chicken broth, divided |
| 1/3 cup(s) all-purpose flour |
| 1/2 teaspoon(s) salt |
| 1/4 teaspoon(s) pepper |
| 2 teaspoon(s) grated lemon peel |
| 1/2 teaspoon(s) hot pepper sauce or red pepper flakes (to taste) |
| 6 ounce fresh baby spinach |
| 6 tablespoon(s) shredded Parmesan cheese |
Instructions
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. Yield: 6 servings.
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