Santa Fe Chicken and Spinach Tortellini Casserole

Simple, easy and delicious!  Enjoy!
-1 (9 oz) package spinach-cheese tortellini
-3 Tbs extra virgin olive oil, divided
-2 cups broccoli florets
-1 medium onion, finely diced
-1 medium bell pepper (any color is fine), chopped
-3 Tbs flour
-1/2 cup milk
-1 cup chicken broth
-1 tsp ground cumin
-2 1/2 cups cooked chicken, cut into bite size chunks
-1 1/2 cups Colby-Monterey Jack cheese, shredded, divided
Preheat oven to 325 F.  Coat a 9x13 baking pan with cooking spray and set aside.
Cook the tortellini according to package instructions.  Drain, cover and set aside.
Meanwhile, heat 1 Tbs of the oil in a large skillet.  Add the broccoli, onion and pepper.  Cook for about 3 minutes.  Remove mixture from skillet.
Return skillet to stove, on low heat,  and add remaining oil.  Add the flour and cook, stirring constantly, until smooth.  Add the milk, broth and cumin.  heat to boiling, stirring constantly.  Remove skillet from heat.  Add the chicken, 1 cup of the cheese, drained tortellini and broccoli mixture.  Mix well and pour into prepared pan.
Sprinkle remaining cheese on top.  Bake uncovered for 30-35 minutes.  Enjoy!