Lemon Chicken Tortellini

• 1 (19 ounce) package frozen cheese tortellini
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons butter
• 1/2 small red sweet bell pepper, julienned
• 2 garlic cloves, minced
• 3 cups low sodium chicken broth
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 teaspoons grated lemon peel
• 1/2 teaspoon hot pepper sauce
• 1 (6 ounce) package fresh Baby Spinach
• 6 tablespoons shredded parmesan cheese

1. Cook tortellini according to package directions.
2. Meanwhile, in a big skillet, saute chicken in butter until no longer pink.
3. Remove and keep warm.
4. In the same pan, cook red pepper until crisp-tender.
5. Add in garlic; cook 1 minute.
6. Add in 2 cups broth; bring to a boil.
7. Combine the flour, salt, pepper, and remaining broth until smooth; gradually stir into the pan.
8. Bring to a boil; cook and stir for 2 minutes or until thickened.
9. Stir in the chicken, lemon peel, and pepper sauce; add in spinach; cook just until wilted.
10. Drain pasta; toss with sauce.
11. Sprinkle with cheese.

frozen cheese tortellini, chicken breast, butter, red sweet bell pepper, garlic, chicken broth, flour, salt, pepper, hot pepper sauce, spinach, parmesan cheese

Taken from www.food.com/recipe/lemon-chicken-tortellini-448642 (may not work)