INGREDIENTS
1 lb boneless, skinless chicken, cut into bite-sized pieces
2 T olive oil
2 T butter
2 cloves garlic, minced
1/2 tsp garlic powder
1 tsp salt
1 pkg 19oz frozen tortellini pasta
1 can 14.5oz diced, fire-roasted tomatoes, drained
1 can 10oz cream of chicken or cream of mushroom
1 C milk
1 pkg 5oz fresh spinach
1 pkg 5oz shredded parmesan cheese
DIRECTIONS
Cook pasta according to directions. Drain and put in a large pot, set aside. Sprinkle chicken with garlic powder and salt. In large pan on med-high heat, put in olive oil, butter and minced garlic. Simmer for 1 minute, till you smell the garlic. Dump in chicken. Cook uncovered for about 7 minutes or until center of chicken is no longer pink, stirring occasionally. Lower heat to medium. In medium bowl, mix soup and milk. In chicken pan, stir in tomatoes and soup mixture. Bring to a simmer, stir in spinach and cook till spinach wilts. Stir in parmesan cheese, stir constantly until cheese is melted. Turn off heat. Pour chicken mixture over the tortellini. Serve hot.
Makes 6 servings.
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