Yum on a cold day. Quick for you busy moms! Serve with garlic breadsticks.
Ingredients
- chicken breast: 0.5 pound (cut into bite-size pieces)
- chicken broth: 1 can (14.5 ounce can)
- refrigerated cheese tortellini: 1 pack (9 ounce pack)
- cream of chicken soup: 2 cans (10.5 ounce cans)
- half-and-half: 2 cups
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- thyme: 0.5 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
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Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
