Lemon Chicken Tortellini - cooking recipe

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
Preparation
    Cook tortellini according to package directions.
    Meanwhile, in a big skillet, saute chicken in butter until no longer pink.
    Remove and keep warm.
    In the same pan, cook red pepper until crisp-tender.
    Add in garlic; cook 1 minute.
    Add in 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; add in spinach; cook just until wilted.
    Drain pasta; toss with sauce.
    Sprinkle with cheese.

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