Skinny Creamy Tortellini And Vegetables - cooking recipe

Ingredients

14 ounces reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
3/4 cup reduced-fat parmesan cheese
1/8 teaspoon salt
14 ounces frozen mixed Italian vegetables
16 ounces frozen cheese tortellini

Preparation

Bring water to boil in a large pot.
While waiting for the boil, whisk broth and flour in a small bowl.
Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
Remove from the heat and stir in cheese and salt.
Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.