Before we get into spring and warmer weather, I wanted to share with you one more delicious one-pot supper. The key to this delicious stew is to use good quality pasta and fresh vegetables. While there might be some chopping necessary when using fresh vegetables, it is so worth the effort in the end.
Served with warm bread and a chilled bottle of such as Santa Margherita Pinot Grigio, this is an awesome meal. While my guys aren’t big fans of Spinach, in this not a stew yet not a soup delicious ensemble, they gobbled it up. Yeah, it’s a great recipe.
Chicken Cheese Tortellini Stew
2 Lbs. Boneless, Skinless Chicken Breast
1 teaspoon Mrs. Dash Salt-Free Seasoning Blend
1 Large Sweet Onion, Coarsely Chopped
1 Large Red Bell Pepper, Coarsely Chopped
1 Medium Yellow Summer Squash, Coarsely Chopped
3 tablespoons Canola Oil
4 Medium Carrots, Sliced Thick Diagonally
1 teaspoons Dried Rosemary, Crushed
1/4 teaspoon Ground Black Pepper
7 1/4 Cups Reduced-Sodium Chicken Broth
20 oz Refrigerated Cheese Tortellini such as Giovanni Rana 5-Cheese Family Size
6 Cups Baby Spinach
1 tablespoon Fresh Basil, Chopped
Cut chicken into 1-inch cubes. Season chicken pieces with salt-free seasoning; set aside for 2 hours in refrigerator.
While the chicken is hanging out in the refrigerator, coarsely chop the onions, bell pepper and yellow squash. Set aside. Slice the carrots on the bias. Set aside.
In a Dutch oven heat 2 tablespoons canola oil over medium-high heat until hot. Add chicken is small batches, cook until no longer pink; 5 minutes each. Deglaze pan with 1 cup of chicken broth; remove broth and reserve.
In the now empty Dutch oven heat remaining oil over medium-high heat until hot. Add onion, bell pepper, carrot, squash, rosemary, and black pepper. Cook until crisp tender and slightly golden.
Slowly pour chicken broth into pan, including the reserved broth. Add cooked chicken and bring to boiling over high heat. Reduce heat to medium-low and simmer 15 minutes. Add tortellini and simmer for another 15 minutes.
While the tortellini stew is simmering, rinse the spinach leaves and chop the basil. Set aside until ready to use.
Stir in spinach and fresh basil into stew, simmer until wilted. Serve garnished with shredded Parmesan cheese.
Original recipe shared by Robyn Savoie at Cook Eat Share