Lemon Chicken Tortellini

19         oz         package frozen chicken tortellini

1          c           cooked diced chicken

1          tsp        butter or margarine

½                     red bell pepper, julienned

2          cloves   minced garlic

3          c           reduced sodium chicken broth, divided

1/3       c           all-purpose flour

½         tsp        salt

¼         tsp        pepper

1                      lemon, zest and juice

½         tsp        hot pepper sauce, optional

1          6 oz      package fresh baby spinach

6          tbsp      shredded parmesan cheese

Cook tortellini according to package instructions. Heat butter in large skillet and saute the red pepper for one minute.  Add garlic, and cook one minute longer. Add 2 cups broth and bring to a boil. Combine flour, salt, pepper and remaining cup of broth until smooth; gradually stir into the pan. Bring to a boil and cook for 2 minutes, stirring frequently until thickened. Stir in chicken, lemon zest and juice, and pepper sauce if desired. Add spinach, cook until just wilted. Drain pasta and toss with sauce. Sprinkle with parmesan.

40 minutes