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PASTA - lemon chicken tortellini
Nb persons: 6
Yield:
Preparation time:
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| 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 |
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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.
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.
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