Ingredients
1 package (19 ounces) frozen cheese tortellini1 pound boneless skinless chicken breasts, cut into 1-in. pieces2 tablespoons butter1/2 small sweet red pepper, julienned2 garlic cloves, minced3 cups reduced-sodium chicken broth, divided1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons grated lemon zest1/2 teaspoon hot pepper sauce, optional1 package (6 ounces) fresh baby spinach6 tablespoons shredded Parmesan cheese
Preparation
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 zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.
