Cheesy Chicken Tortellini

• 1 (7 ounce) package dried cheese-filled tortellini
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into thin slices
• 1/4 cup butter
• 1 small green bell pepper, chopped (1/2 cup)
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup flour
• 1/4 teaspoon pepper
• 1 3/4 cups milk
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

1. Cook and drain tortellini as directed.
2. While tortellini is cooking, heat oil in 3 quart saucepan over medium-high heat. Cook chicken in oil, stirring frequently, until no longer pink. Remove from saucepan; keep warm.
3. Melt butter in saucepan over medium-high heat. Cook bell pepper, shallots and garlic in butter, stirring frequently, until bell pepper is crisp-tender. Stir in flour and pepper. Cook over medium-high heat, stirring constantly, until mixture is bubbly, remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
4. Stir in mozzarella and swiss cheeses until melted. Stir in tortellini and chicken until coated. Sprinkle with parmesan cheese.

tortellini, vegetable oil, chicken breast, butter, green bell pepper, shallots, garlic, flour, pepper, milk, mozzarella cheese, swiss cheese, parmesan cheese

Taken from www.food.com/recipe/cheesy-chicken-tortellini-262677 (may not work)