Mmmm mmm good!!!
12 ounces skinless, boneless chicken breasts halves
2 teaspoons olive oil
3 cloves garlic, minced
2 14 oz. cans reduced sodium chicken broth
1 3/4 cups water
2 medium carrots, shredded
1 cup asparagus
1 teaspoon dried tarragon, crushed
2 cups torn fresh spinach
1 9 oz. package refrigerated cheese-filled tortellini
Cut the chicken into 3/4 inch pieces. In a dutch oven, heat oil over medium-high heat. Cook and stir chicken and garlic in oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, water, carrots, asparagus and tarragon.
Bring mixture to boiling; reduce heat. Cover and simmer for 2 minutes. Add tortellini. Cover and simmer for 5 to 6 minutes more or until tortellini is tender. Stir in spinach.