2-3 chicken breasts cut up into small bite size peices
2 14 oz. cans reduced sodium chicken or vegetable broth
1 9oz package refrigerated tortellini
½ an 8 oz. tub cream cheese spread (chive and onion)
1 10.75 oz. can condensed tomato soup
Snipped fresh chives
Steps:
Cook chicken in frying pan with a little oil until no longer pink.
1) In a medium sauce pan, bring broth to boil. Add chicken & tortellini.
Reduce heat. Simmer uncovered for 5 minutes.
2) In a small bowl whisk 1/3 cup of hot broth into the cream cheese spread until smooth.
Return mixture to saucepan along with tomato soup.
Heath through, sprinkle each serving with chives
Per Serving: 400 calories, 14g fat, 57 mg cholesterol, 1264 mg sodium, 44g carbs, 1g fiber, 14 g protein.
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