Chicken and Roasted Garlic Tortelloni

Ingredients

1 (200z) package of Buitoni Chicken and Roasted Garlic Tortelloni

5 tbsp butter

3 cloves garlic, minced

2 tbsp all-purpose flour

2 cup chicken stock

3 tbsp capers (plus 2 tsp caper brine)

Juice and zest of one large lemon

chopped parsley + chili flakes, for topping

*optional is to add frozen meatballs to this pasta dish. If you are using, remove them from the freezer and let thaw.

Directions

Bring a large pot of salted water to a boil. Drop the tortelloni and cook for 1 minute less than the package directions, drain and set aside, reserving 1 cup of pasta cooking water.

While the tortelloni is cooking, make the sauce. Add 2 tbsp of butter to a large saute pan. Add the garlic and cook until aromatic. Add the flour and whisk. Cook for 2 minutes & then slowly add the chicken broth, whisking the entire time. Bring the sauce to a simmer, before adding the capers, brine, and lemon juice and zest. If you are adding the meatballs, you would add them to the sauce at this point.

Reduce to low and let simmer for 2-3 minutes. Cut the remaining butter in to 3 pieces, add them in and stir. Add the cooked torelloni in to the skillet. The sauce will thicken once the pasta sits for a minute or so. Top with parsley and red pepper flakes. If yiou want the sauce a bit looser, add some of the pasta cooking water to the skillet.