Skinny Creamy Tortellini And Vegetables

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 14 ounces reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon extra virgin olive oil
• 3 garlic cloves, minced
• 3/4 cup reduced-fat parmesan cheese
• 1/8 teaspoon salt
• 14 ounces frozen mixed italian vegetables
• 16 ounces frozen cheese tortellini

Recipe

• 1 bring water to boil in a large pot.
• 2 while waiting for the boil, whisk broth and flour in a small bowl.
• 3 heat oil in a large skillet over medium heat. add garlic to the skillet and cook, stirring, until just beginning to brown about 1 minute.
• 4 add the broth mixture to the pan, bring to a boil and cook. stir occasionally until the sauce is thick enough to coat the back of a spoon - about 3-5 minutes.
• 5 remove from the heat and stir in cheese and salt.
• 6 add vegetables and tortellini to the boiling water. return the water to a simmer and cook until the vegetables and tortellini are tender. follow package instructions - mine was 7 to 10 minutes.
• 7 drain and add tortellini and vegetables to the pan with the sauce and stir to coat.