Skinny Creamy Tortellini And Vegetables

• 14 ounces reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 3/4 cup reduced-fat parmesan cheese
• 1/8 teaspoon salt
• 14 ounces frozen mixed Italian vegetables
• 16 ounces frozen cheese tortellini

1. Bring water to boil in a large pot.
2. While waiting for the boil, whisk broth and flour in a small bowl.
3. Heat oil in a large skillet over medium heat. Add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
4. Add the broth mixture to the pan, bring to a boil and cook. Stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
5. Remove from the heat and stir in cheese and salt.
6. Add vegetables and tortellini to the boiling water. Return the water to a simmer and cook until the vegetables and tortellini are tender. Follow package instructions - mine was 7 to 10 minutes.
7. Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.

chicken broth, flour, extra virgin olive oil, garlic, parmesan cheese, salt, italian vegetables, frozen cheese

Taken from www.food.com/recipe/skinny-creamy-tortellini-and-vegetables-520708 (may not work)