Ingredients

• 12 ounces skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 14-1/2-ounce cans reduced-sodium chicken broth
• 3 cups sliced fresh mushrooms
• 1-3/4 cups water
• 2 medium carrots, cut into matchstick strips (1 cup)
• 2 cups packed torn fresh purple kale or spinach
• 1 teaspoon dried tarragon, crushed
• 1 9-ounce package refrigerated cheese-filled tortellini

Directions

1. Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon.

2. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using). Makes six 1-1/3-cup servings.

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