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.