Categories: Chicken, Main Dish, Pasta

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

Directions

1. Cook tortellini according to package directions.

2. Meanwhile, in a big skillet, saute chicken in butter until no longer pink.

3. Remove and keep warm.

4. In the same pan, cook red pepper until crisp-tender.

5. Add in garlic; cook 1 minute.

6. Add in 2 cups broth; bring to a boil.

7. Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan.

8. Bring to a boil; cook and stir for 2 minutes or until thickened.

9. Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted.

10. Drain pasta; toss with sauce.

11. Sprinkle with cheese.

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