| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 10 | Servings | |
INGREDIENTS
| 4 1/2 | qt | Low-sodium chicken broth; (homemade or canned) |
| 9 | oz | Cheese-filled spinach tortellini |
| 3/4 | lb | Stemmed spinach leaves; rinsedand chopped |
| 1 | lb | Boneless and skinless chicken breasts; cut into 1/2" pieces |
| 1/2 | lb | Mushrooms; sliced |
| 1 | Medium-size red bell pepper; diced (optional) | |
| 1 | c | Cooked white or brown rice |
| 2 | ts | Dry tarragon leaves |
| Grated parmesan cheese; (optional) |
INSTRUCTIONS
In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Offer with Parmesan if desired. Posted to recipelu-digest Volume 01 Number 443 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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