Lemon Chicken Tortellini

• 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 zest
• 1/2 teaspoon hot pepper sauce, optional
• 1 package (6 ounces) fresh baby spinach
• 6 tablespoons shredded Parmesan cheese

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.
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.

frozen cheese tortellini, chicken breasts, butter, sweet red pepper, garlic, chicken broth, flour, salt, pepper, lemon zest, hot pepper sauce, baby spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/lemon-chicken-tortellini/ (may not work)