Lighter Chicken Tortellini Alfredo

this alfredo sauce is made without butter or cream, and is DELICIOUS!

2 lg. boneless skinless chicken breasts
2 c. low-sodium chicken broth

2 T. olive oil
4 cloves garlic, minced
1/4 c. all-purpose flour
1/4 tsp. ground black pepper
2 c. 1% milk
1 c. shredded Parmesan cheese ( found in bag in the cheese section, not the powdered stuff in the shaker )
1 c. shredded mozzarella cheese
1/2 c. bacon bits
salt to taste

1 bag frozen cheese tortellini ( or you can sub a different kind of pasta )
1 c. frozen peas

Place chicken breasts in a 2-qt. saucepan and add the chicken broth. Bring to a boil, cover and reduce heat to low; simmer for 5 minutes. Turn breasts over, cover, and simmer for another 5 minutes.  Remove from heat and let sit with cover on for 15 minutes.

Remove cooked chicken from broth and set aside to cool.  Return the broth to boil over med.high heat, and reduce to about 1 cup of liquid.  Set aside.

Place olive oil and minced garlic in a lg. skillet and heat over med. heat for about 2 minutes, until garlic is soft but not brown.  Add flour and stir with wooden spoon to combine. Cook for 2 minutes, stirring constantly. Slowly add reduced chicken broth and milk, stirring with a whisk to remove lumps.  Continue stirring and simmer until mixture is thickened.  Add ground pepper, Parmesan cheese, mozzarella cheese, and bacon bits, and stir until cheese is melted.  Salt to taste.  Remove from heat.

Cook frozen tortellini according to package directions.  Drain.
Cook frozen peas according to package directions. Drain.
Cut cooked chicken breasts into bite-sized pieces.

Place cooked tortellini, peas, and chicken into a large serving bowl.  Pour Alfredo sauce over the top and toss gently to combine. Sprinkle with additional Parmesan cheese, if desired.

Serve with crusty French bread and tossed salad.