Skinny Creamy Tortellini and Vegetables

Name: Skinny Creamy Tortellini and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 1/4 cups, 5 serving(s)
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

Submitted by annh53182

"Skinny comfort food"

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Ready In:: 25mins
Ingredients:: 8
Yields:: 6 1/4 cups
Serves:: 5

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

directions

Bring water to boil in a large pot.
While waiting for the boil, whisk broth and flour in a small bowl.
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.
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.
Remove from the heat and stir in cheese and salt.
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.
Drain and add tortellini and vegetables to the pan with the sauce and stir to coat.