Skinny Creamy Tortellini and Vegetables

Skinny comfort food

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

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

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.