- 20 mins
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Ingredients
- 2 9-oz. pkg.
- refrigerated cheese tortellini
- 4 cups
- broccoli and/or cauliflower florets
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- 1 14.5 oz. can
- diced tomatoes with Italian herbs
- 1/2 of a 10-ounce jar
- dried tomato pesto (1/2 cup)
- 1 9-oz. pkg.
- frozen roasted or grilled chicken breast strips, thawed
- Shaved Parmesan (optional)
Preparation
Step 1
In 4-quart Dutch oven cook tortellini according to package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to Dutch oven. Stir in undrained tomatoes, tomato pesto, and chicken. Cook, stirring occasionally, just until heated through. Garnish with Parmesan cheese. Makes 4 servings.
Nutrition information
Per serving: Calories 468, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 81 mg, Sodium 1372 mg, Carbohydrate 61 g, Total Sugar 11 g, Fiber 5 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 169%, Calcium 32%, Iron 20%. Percent Daily Values are based on a 2,000 calorie diet