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Lemon Chicken Tortellini

 Lemon Chicken Tortellini
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
6 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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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Lemon Chicken Tortellini (continued)

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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.