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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