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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe freezes really well so I toss extra helpings in the freezer for those hectic days that need fast meals.Lorraine Caland, Thunder Bay, Ontario 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 king arthur unbleached 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 |
Directions:
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.
2. 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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