Chicken and Mushroom Tortellini
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 teaspoon canola oil
- 3 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon red crushed red pepper flakes
- 1⁄2 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 (10 ounce) can sliced mushrooms
- 1 (10 ounce) can mushroom soup
- 1 (10 ounce) can chicken broth
- 1 1⁄2 cups 1% low-fat milk, added to reserved mushroom liquid
- 4 cups cheese tortellini, uncooked
Directions
- Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
- Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
- Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
- Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.
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