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    Chicken Stew with Tortellini


    Source of Recipe


    Macklinda

    List of Ingredients




    Chicken Stew with Tortellini


    1½ cups water
    2 14-oz. cans reduced-sodium chicken broth
    1 medium yellow summer squash
    1 green sweet pepper, coarsely chopped
    1 cup dried cheese-filled tortellini pasta
    2 medium carrots, sliced
    1 medium onion, cut into thin wedges
    ½ tsp. salt
    ¼ tsp. garlic-pepper seasoning
    2½ cups chopped cooked chicken
    2 cups torn fresh spinach
    2 Tbsp. snipped fresh basil
    Italian flat-leaf parsley (optional)

    Recipe



    In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into ½-inch slices. Add squash, sweet pepper, pasta, carrots, onion, salt, and garlic-pepper seasoning to Dutch oven.
    Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
    Stir in chicken and spinach. Cook, covered, for 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Garnish with parsley, if desired.

    Makes 6 servings.

 

 

 


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