Chicken Stew with Tortellini

Dress up leftover chicken by stirring it into this easy-to-prepare stew. Yellow squash and sweet pepper accompany plump tortellini and beet greens.


Chicken Stew with Tortellini

by 2  people


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Servings: 6
Yield: 7-1/2 cups
Total Time: 35 mins
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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).
Nutrition information
Per Serving: cal. (kcal) 234, Fat, total (g) 6, chol. (mg) 45, sat. fat (g) 1, carb. (g) 22, fiber (g) 3, pro. (g) 22, vit. A (RE) 1174, vit. C (mg) 32, sodium (mg) 530, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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