Lemon Chicken Tortellini

I struggled with the title of this recipe.  I mean, "Lemon Chicken Tortellini" doesn't even begin to describe its awesomeness.  I thought about naming it "A-recipe-worthy-of-Olive-Garden" or "The-reason-Taste-of-Home-is-the-best-culinary-magazine" or my favorite "This-is-why-I-don't-do-the-Atkins-Diet."  Yes, it tastes like an Olive Garden creation.  Yes, Taste of Home is an awesome magazine with some very cool recipes (I even saw one for chocolate covered bacon!!).  And yes, I am a pastaholic who will never, ever give up my carbs. However, I guess I'll just stick to the original title.  Trust me, though--it's gooooooood.

Lemon Chicken Tortellini
1 package (19 oz.) frozen cheese tortellini (I've used the dried and fresh, too)
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
2 Tbsp butter
1/2 small sweet red pepper, julienned (we are not fans of pepper, so I omit this)
2 garlic cloves, minced
3 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 tsp grated lemon peel
1/2 tsp hot pepper sauce, optional (we opt out of this one, also, so I have no clue what it does to the flavor.)
1 package (6 oz) fresh baby spinach
6 Tbsp shredded Parmesan cheese


1.  Cook tortellini according to package directions.
2.  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 minute longer.
3.  Add 2 cups broth, bring to a boil.
4.  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.
5.  Stir in chicken, lemon peel and pepper sauce if desired. 
6.  Add spinach;cook just until wilted.  Drain pasta; toss with sauce.  Sprinkle with cheese.

~Ingrid