Chicken and Cheese Tortellini Meal
You can substitute cauliflower or asparagus for the broccoli. All three vegetables have lots of health benefits.
INGREDIENTS | SERVES 6
- 1 3-pound rotisserie chicken
- 2 9-ounce packages refrigerated cheese tortellini
- 1 12-ounce package frozen broccoli florets, thawed
- 1 14 ½-ounce can diced tomatoes with Italian herbs, undrained
- ½ cup dried tomato pesto
- OPTIONAL: Parmigiano-Reggiano, freshly grated, to taste
Remove and discard the skin from the chicken; remove the meat from the bones and shred it.
In 4-quart Dutch oven, cook the tortellini according to the package directions, adding the broccoli during the last 3 minutes of cooking. Drain. Return to Dutch oven.
Stir in the undrained tomatoes, tomato pesto, and chicken. Cook, stirring occasionally, just until heated through.
Garnish with freshly grated Parmigiano-Reggiano cheese if desired.
