This recipe is taken from the 2008 Milk Calendar. A delicious, nutritious meal that's ready in under half an hour. You save on clean-up by cooking everything in the same pot ' you don't even need to drain the pasta.
- Prep: 10 min
- Cooking: 15 min
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) Milk
- 1/2 cup (125 mL) chicken stock or water
- 1 lb (450 g) boneless skinless chicken
- 12 oz (350 g) fresh cheese tortellini
- 2 garlic cloves minced
- 6 cups (1.5 L) fresh baby spinach
- 1/2 small red bell pepper thinly sliced
- Grated zest of 1 lemon
- Hot pepper sauce
- Freshly grated Canadian Parmesan cheese
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In a large pot, whisk flour, salt and pepper into milk and stock; bring to a simmer over medium-high heat, stirring occasionally.
Meanwhile, cut chicken into 1-inch (2.5 cm) pieces. Stir chicken, tortellini and garlic into pot. Reduce heat, cover and simmer, stirring occasionally, for about 8 min or until tortellini is almost tender and chicken is no longer pink inside. Add spinach, red pepper and lemon zest; cook, stirring, just until spinach is wilted.
Season to taste with hot pepper sauce. Serve sprinkled with Parmesan.
For the Adventurous: Use 3 cups (750 mL) chopped Swiss chard in place of half the spinach and add crisped strips of pancetta on top.
Healthy Eating Tip: This dish is an excellent source of many important vitamins and minerals! You can't get a much better bang for your nutritional buck than this.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||43 % / 475 mg|
|Vitamin A:||82 %|