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How to Make Flan
Peruvian Arroz con Pollo
Chicken and Spinach Tortellini Soup
chicken and spinach tortellini soup
tablespoon olive or vegetable oil
cup chopped green onions (about 5 medium)
cup julienne-cut carrots
teaspoon finely chopped garlic
cartons (32 oz each) Progresso™ chicken broth
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
cup frozen small cheese-filled tortellini
teaspoon ground nutmeg, if desired
cups chopped fresh spinach
In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 5 minutes or until tortellini are tender.
Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes or until spinach is hot.
Julienne-cut carrots are available in bags in the produce section of most grocery stores. If they're unavailable, substitute shredded carrots.
Add Italian flair to the soup by garnishing each serving with a teaspoon of pesto.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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