I tried this recipe for dinner tonight. DH said it goes in the keeper file. It was really delicious. I went easy on the spinach because the kids won't eat it and it's easier to put in less than to pick it out at the dinner table. :0) This recipe appeared in the August/September 2009 Taste of Home magazine.
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 peel
1/2 teaspoon hot pepper sauce, optional
1 package (6 ounces) fresh baby spinach
6 tablespoons shredded Parmesan cheese
Directions: 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. 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 peel and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.