Lemon Chicken Tortellini
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
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
Ingredients
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1 package (19 ounces) frozen cheese tortellini
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1 pound boneless skinless chicken breasts, cut into 1-in. pieces
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2 tablespoons butter
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1/2 small sweet red pepper, julienned
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2 garlic cloves, minced
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3 cups reduced-sodium chicken broth, divided
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 teaspoons grated lemon zest
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1/2 teaspoon hot pepper sauce, optional
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1 package (6 ounces) fresh baby spinach
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6 tablespoons shredded Parmesan cheese
Directions
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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.
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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 zest and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 358 calories, 13g fat (6g saturated fat), 69mg cholesterol, 883mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 29g protein.
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