2 14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo pasta sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)
Directions: 1.In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2.In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3.Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese. Makes 6 servings.
-I used 2 cans of chicken.
-I did not add the tomato strips.
This made more than 6 servings.
Scott was a little apprehensive when I told him what I was making and when he saw me throw two hands full of raw spinach into the pot but this was really good. Even though the recipe calls for deli roasted chicken, I really don't think that we could tell a big difference in the canned chicken especially since I rinsed it and then cooked it in chicken stock.
I loved the spinach in this dish. The different textures of the chicken, tortellini and wilted spinach was notieable and delicious. The spinach, to me, almost had a touch of sweet flavor.
We will definitely be making this again. Everyone loved it!