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Friday, January 13 2012
Try this delicious soup recipe that combines Alfredo pasta sauce, baby spinach, chicken, and tortellini. It's ready in under 30 minutes and perfect for weeknight.


Total Time: 30 mins
Servings: Makes 6 servings.

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Ingredients
1 9-oz. pkg. refrigerated 3-cheese tortellini 2 14-oz. cans reduced-sodium chicken broth 1 10-oz. container refrigerated light Alfredo pasta sauce2 cups shredded deli-roasted chicken1/2 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.

Nutrition Facts
Calories 286, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 77 mg, Sodium 1094 mg, Carbohydrate 21 g, Total Sugar 4 g, Fiber 1 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 23%, Calcium 17%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
 
Posted by: Send a Meal AT 01:48 pm   |  Permalink   |  Email