Chicken Stew with Tortellini

• cook time: 35 mins

• servings: 6

Using tortellini and leftover chicken, you can create a delicious meal in one pot. Fresh vegetables like summer squash, spinach, onion, and carrots are added to make a chunky filling dinner with very little effort. Use whatever vegetables you have on hand to make your own variation of this tasty stew.

ingredients

• 2 cups water
• 1 14-ounce can reduced-sodium chicken broth
• 1 medium yellow summer squash
• 6 cups torn beet greens, turnip greens, or spinach
• 1 green sweet pepper, coarsely chopped
• 1 cup dried cheese-filled tortellini pasta
• 1 medium onion, cut into thin wedges
• 1 medium carrot, sliced
• 1-1/2 teaspoons snipped fresh rosemary
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon pepper
• 2 cups chopped cooked chicken
• 1 tablespoon snipped fresh basil

directions

1. In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
2. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
3. Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).

recipe source

BHG.com


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