Chicken w/Tortellini Stew
Source of Recipe
from marlaoh at rc
Chicken w/Tortellini Stew
1 1/2 cups water
2, 14 ounce 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
1/2 teaspoon salt
1/4 teaspoon garlic-pepper seasoning
2 1/2 cups chopped cooked chicken
2 cups torn fresh spinach
2 Tablespoons snipped fresh basil
Italian flat-leaf parsley (optional)
In a Dutch oven bring water and chicken broth to boiling.
Meanwhile, halve summer squash lengthwise and cut into
1/2 onch 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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