5 servings (1-1/4 c each) 424 calories
Tortellini Primavera
1- 14 oz can vegetable or reduced sodium chicken broth
2 T flour
1 T olive oil
4 cloves garlic, separated
1 c. shredded parmesan cheese
1 T chopped fresh tarragon, dill or chives
1/8 t. salt
4 c. chopped vegetables (broccoli, carrots, snap peas)
1- 16 oz package frozen cheese tortellini
2 chicken breasts (optional, my addition)
1 T. lemon juice
Slice chicken breasts and cook in a skillet with 1 clove garlic and 1 T lemon juice until browned. Set aside
Put large pot of water on to boil
Whisk broth and flour in a small bowl. Heat oil in a large skillet over med heat. Add garlic and cook until just beginning to brown. Add broth mixture to pan, bring to boil and cook until the sauce is thick enough to coat the back of a spoon. Remove from heat and stir in cheese, tarragon, and salt.
Add vegetables and tortellini to boiling water. Return water to a simmer and cook until both are tender. Drain and add to the pan with the sauce. Also add chicken, stirring until coated.
