Santa Fe Chicken Tortellini

1 package (9oz) refrigerated cheese-filled tortellini
3 tablespoons olive or vegetable oil
2 cups broccoli flowerets
1 medium onion, chopped
1 medium red bell pepper, chopped
3 tablespoons all purpose flour
3/4 cup milk
3/4 cup chicken broth
1 teaspoon cumin
4 chicken breast halves (cut up and cooked)
1.25 cups shredded Monterey Jack Cheese

1. Heat oven to 325F. Spray 3-quart casserole with cooking spray.
2. Cook and drain tortellini as direted on package.
3. Meanwhile, in 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion, and red bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
4. In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese (3/4 cup) , tortellini and broccoli mixture. Spoon into casserole.
5. Bake uncovered 30 minutes. Sprinkle with remainder of the cheese. Bake 5 minutes longer or until casserole is hot in center and cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user KIRSTEN110.