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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 (19 ounce) package frozen cheese tortellini |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 tablespoons butter |
1/2 small red sweet bell pepper, julienned |
2 garlic cloves, minced |
3 cups low sodium chicken broth |
1/3 cup all-purpose flour |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
2 teaspoons grated lemon peel |
1/2 teaspoon hot pepper sauce |
1 (6 ounce) package fresh baby spinach |
6 tablespoons shredded parmesan cheese |
Directions:
1. Cook tortellini according to package directions.
2. Meanwhile, in a big skillet, saute chicken in butter until no longer pink.
3. Remove and keep warm.
4. In the same pan, cook red pepper until crisp-tender.
5. Add in garlic; cook 1 minute.
6. Add in 2 cups broth; bring to a boil.
7. Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted.
10. Drain pasta; toss with sauce.
11. Sprinkle with cheese.
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