Lemon Chicken Tortellini Recipe

5 6 6
Lemon Chicken Tortellini Recipe
Lemon Chicken Tortellini Recipe photo by Taste of Home
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Lemon Chicken Tortellini Recipe

Read Reviews
5 6 6
Publisher Photo
This recipe freezes really well so I toss extra helpings in the freezer for those hectic days that need fast meals.—Lorraine Caland, Thunder Bay, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 pound boneless skinless chicken breasts, cut into 1-in. pieces
  • 2 tablespoons butter
  • 1/2 small sweet red pepper, julienned
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon hot pepper sauce, optional
  • 1 package (6 ounces) fresh baby spinach
  • 6 tablespoons shredded Parmesan cheese

Directions

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.
Originally published as Lemon Chicken Tortellini in Taste of Home August/September 2009, p35

Nutritional Facts

1-1/2 cup: 358 calories, 13g fat (6g saturated fat), 69mg cholesterol, 883mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 29g protein.

  • 1 package (19 ounces) frozen cheese tortellini
  • 1 pound boneless skinless chicken breasts, cut into 1-in. pieces
  • 2 tablespoons butter
  • 1/2 small sweet red pepper, julienned
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon hot pepper sauce, optional
  • 1 package (6 ounces) fresh baby spinach
  • 6 tablespoons shredded Parmesan cheese
  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.
  2. 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.
Originally published as Lemon Chicken Tortellini in Taste of Home August/September 2009, p35

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Reviews forLemon Chicken Tortellini

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dmkinsey User ID: 5897555 251814
Reviewed Jul. 24, 2016

"I made this for dinner last night, and my husband and I both loved it. An easy and different way to use chicken. This one is definitely a keeper!"

MY REVIEW
angelzflyingby User ID: 1387140 168165
Reviewed Jul. 21, 2012

"My family loved it . I didn't add the peppers because my son doesn't eat them but there were no left overs ."

MY REVIEW
bsballbabe User ID: 5562893 185826
Reviewed Aug. 9, 2011

"very easy and quick!! Tastes amazing!"

MY REVIEW
lap84 User ID: 2087212 101446
Reviewed Jul. 22, 2010

"Tasty & quick"

MY REVIEW
erica_kaspar User ID: 4106716 116006
Reviewed Sep. 18, 2009

"This is so great! Made it last night so easy and most of these items I already had in the pantry! Will definitely make it again"

MY REVIEW
Smourer User ID: 1799175 186439
Reviewed Aug. 17, 2009

"This was good. However next time I will use less tortellini, too much."

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