Lemon Chicken Tortellini

Lemon Chicken Tortellini

1 (19 oz) pkg. frozen cheese tortellini
1 lb. boneless skinless chicken breasts cut into 1" pieces
2 T. butter
1/2 small sweet red pepper, julienned
2 garlic cloves minced
3 C. reduced sodium chicken broth divided
1/3 C. flour
1/2 t. salt
2 T. garted lemon peel
1/2 t. hot pepper sauce, optional
1 (6 oz) pkg. fresh baby spinach
6 T. shredded Parmesan cheese

Cook tortellini according to package directions. Meanwhile in a large skillet, saute the 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. Add 2 C. 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 if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.