Ingredients Jump to Instructions ↓

  1. 1 package (19 ounces) frozen cheese tortellini

  2. 1 pound boneless skinless chicken breasts, cut into 1-in. pieces

  3. 2 tablespoons butter

  4. 1/2 small sweet red pepper, julienned

  5. 2 garlic cloves, minced

  6. 3 cups reduced-sodium chicken broth, divided

  7. 1/3 cup all-purpose flour

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 2 teaspoons grated lemon peel

  11. 1/2 teaspoon hot pepper sauce, optional

  12. 1 package (6 ounces) fresh baby spinach

  13. 6 tablespoons shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  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. 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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