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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil |
1 1/4 cups shredded carrot |
1 cup chopped onion |
1 cup sliced fresh mushrooms |
1/2 teaspoon ground red pepper |
1/4 teaspoon salt |
3 cloves garlic, minced |
1 pound skinned, boned chicken breasts, cut into bite-size pieces |
4 (10 1/2-ounce) cans low-sodium chicken broth |
1 bay leaf |
1/4 cup finely chopped fresh basil leaves |
1 (9-ounce) package fresh cheese tortellini |
Directions:
1. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add carrot and next 5 ingredients, and saute until onion is tender. Add chicken, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Add basil and tortellini; cook 6 to 7 minutes or until pasta is tender. Remove and discard bay leaf.
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