Lemon Chicken Pasta (Using leftover Chicken)

The following recipe made a wonderful dinner using up leftover chicken from a few nights ago.  What a great way to revive dinner!!  This great recipe is from Taste of Home.  I found an old issue laying around and was going to throw it away until I looked through it and found dinner.  What a wonderful frugal dinner that didn't cost me anything.  Probably about $2.80 per serving.


Lemon Chicken Tortellini

 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


  • 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.

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