Ingredients:
- 2 cups water
- 1 - 14 ounce can chicken broth
- 6 cups spinach, torn
- 1 1/2 cups sliced carrots
- 1 medium yellow summer squash, diced (or zucchini)
- 1 cup dried cheese tortellini (I use Buitoni.)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper (I use a pinch.)
- 2 cups cooked chicken, diced
- Cook your chicken. I used one very large, boneless, skinless breast, which I cut into strips and cooked in about a tablespoon of extra virgin olive oil. For a shortcut, use left over rotisserie chicken.
- In a large pot, combine water and chicken broth. Bring to a boil.
- Stir in the vegetables, tortellini, basil, oregano, and black pepper. Cover and simmer for 15 minutes.
- Add cooked chicken. Replace cover and cook for an additional 5 minutes, or until tortellini and vegetables are tender. Makes about 4-6 servings.
No comments:
Post a Comment