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Lemon Tortellini Chicken [UPDATED]
Published 9:18am Thursday, January 6, 2011 Updated 9:24am Wednesday, January 12, 2011This is a very simple and economical dish – a great use for leftover or rotisserie chicken.
1 pkg. refrigerated or frozen cheese tortellini
2 cups rotisserie chicken or leftover chicken, cut into 1 inch pieces
2 Tbsp butter
1/2 small sweet red pepper julienned
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
2 tsp grated lemon peel
1/2 tsp hot pepper sauce, optional
1 pkg (6 oz) fresh baby spinach
6 Tbsp shredded Parmesan cheese
Cook tortillini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cook red pepper until crisp-tender. Add garlic, , cook 1 mnute longer. Add 2 cups broth; bring to a boil.
Combine flour, salt, pepper and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, lemon peel and pepper sauce. Add spinach, cook just until wilted. Drain pasta, toss with sauce. Sprinkle with cheese.
