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.
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
Calories 234, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 22 g, Fiber 3 g, Protein 22 g. Daily Values: Vitamin A 114%, Vitamin C 55%, Calcium 14%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Italian Beef and Ravioli Stew
Take a trip to Tuscany with a rustic soup brimming with beef, veggies and tomatoes.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
