Nutrition Facts

  • Servings Per Recipe: 6
  • PER SERVING: 254 cal., 7 g total fat (2 g sat. fat), 50 mg chol., 596 mg sodium, 27 g carb. (3 g fiber), 21 g pro.

Ingredients

  • 12 ounces skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 14 1/2 – ounce can reduced-sodium chicken broth
  • 3 cups sliced fresh mushrooms
  • 1 3/4 cups water
  • 2 carrots, cut into matchstick strips (1 cup)
  • 2 cups packed torn fresh purple kale or spinach
  • 1 teaspoon dried tarragon, crushed
  • 1 9 – ounce package refrigerated cheese-filled tortellini

Instructions

  1. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.
  2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Makes 6 (1 1/3-cup) servings.

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