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Lemon Chicken Tortellini Recipe

Lemon Chicken Tortellini Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

1-1/3 cups equals 358 calories, 13 g fat (6 g saturated fat), 69 mg cholesterol, 883 mg sodium, 32 g carbohydrate, 2 g fiber, 29 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.