Creamy Chipotle Chicken Tortellini with White Beans and Cilantro

How to make Creamy Chipotle Chicken Tortellini with White Beans and Cilantro Recipe - A little spice is always nice. It’s amazing what one tablespoon of adobo sauce from a can of chipotle peppers can do. You can find cans of chipotle peppers in the Mexican aisle of most grocery stores. This is a great weeknight dinner, and you can control how much heat to add in. If you enjoy your food spicy, start with 2 tablespoons of adobo sauce and test from there. My boys like to help add the mozzarella cheese to the pot and watch it melt as I stir. We enjoy this dinner with a simple salad.

Ingredients:
1 8-ounce package dry cheese-filled tortellini
4 tablespoons (1⁄2 stick) butter
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups skim milk
2 cups shredded mozzarella cheese
2 cups shredded cooked chicken breast
1 14-ounce can white beans, drained and rinsed
1⁄4 cup chopped fresh cilantro leaves
1 tablespoon adobo sauce, from can of chipotle peppers

Method:
1. Cook the tortellini according to the package directions, drain, and run under cold water to stop the cooking.

2. Melt the butter in a Dutch oven or large pot over medium heat. Add the flour, salt, and pepper and whisk to combine. Increase the heat to medium high and slowly add the milk, whisking until thickened, about 5 minutes.

3. Reduce the heat to low and add the shredded mozzarella cheese, stirring until melted and smooth. Add the chicken, beans, cilantro, adobo sauce, and cooked tortellini, stirring and cooking until heated through, about 5 minutes.