Instructions

Step 1

Preheat the oven to 375ºF (190ºC).

Step 2

Add the cornstarch powder to a frying pan with the heat turned off. Slowly add the milk, whisking continuously. Turn the heat to high and bring to a boil.

Step 3

Reduce the heat to medium-low and cook, whisking constantly, for about five minutes or until thickened. Add more milk if needed to reach the desired consistency.

Step 4

In a large bowl combine the uncooked tortellini, white sauce, pesto, 2/3 of the cheese, spinach, and chicken. Pour into the baking dish and top with broth and the remaining cheese.

Step 5

Cover tight with a lid or foil and cook for 25 minutes. Remove the lid and cook for an additional 10 minutes or until browned and bubbly.

Step 6

Let it rest for 10 minutes before serving. Enjoy!

Notes About Recipe

• Leftovers
  Refrigerate in an airtight container for up to four days or freeze individual portions for up to three months.

• Serving Size
  A 13 x 9-inch baking dish was used to make eight servings. One serving is equal to approximately 1 1/2 cups.

• Freezer Meal
  Let everything cool before assembling. Pour into a 13 x 9-inch disposable foil pan. Top with the remaining cheese. Cover in plastic wrap and then tin foil, to prevent freezer burn. Label and freeze for up to three months. Let it thaw in the refrigerator overnight, remove the plastic wrap and cook as per instructions.

• More Flavor
  Add garlic, salt, pepper, kale, zucchini, tomatoes and/or broccoli. Add parmesan cheese and nutritional yeast to the white sauce.

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