Chicken Pesto Tortellini Bake

• 8 ounces, weight Barilla Ricotta And Spinach Tortellini Pasta (small Bag Found In Pasta Aisle)
• 1 Tablespoon Butter
• 1 clove Garlic, Minced
• 1 Tablespoon Flour
• 3/4 cups Milk Or Cream
• 1/2 cups Pesto
• 1- 1/2 cup Cooked Shredded Chicken (up To 2 Cups)
• 1 cup Packed Baby Spinach, Torn Into Smaller Pieces
• 1 cup Mozzarella Cheese, Divided
• 1/2 cups Parmesan Cheese, Divided

1. Preheat oven to 350 degrees F. Cook pasta according to package instructions.
2. Melt butter in a medium saucepan.
3. Add garlic and saute 1 minute.
4. Slowly add in flour and stir with a whisk until smooth.
5. Slowly add milk/cream and keep stirring with a whisk for about 2 minutes.
6. Stir in pesto until well combined.
7. Turn off heat.
8. If you havent done so already, chop up your cooked chicken and spinach.
9. (Tip: I always keep cooked shredded chicken in the freezer in 2-cup portions!
10. Makes life a lot easier!)
11. When pasta is finished cooking, drain.
12. In the pasta pot, add pasta, pesto sauce, chicken, spinach, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese.
13. Stir until well combined.
14. Pour mixture into a greased casserole dish.
15. Top with remaining cheese.
16. Cover with foil and bake 20-25 minutes until bubbly and the cheese has melted.
17. Let sit 5 minutes before serving.
18. Serve with a green salad for a yummy meal!

weight barilla, butter, clove garlic, flour, milk, pesto, chicken, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-pesto-tortellini-bake/ (may not work)