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Directions for: Chicken Tortellini with Greek Salad
Ingredients
Chicken Tortellini1 tsp canola oil
3 boneless, skinless chicken breasts (450g)
1 tsp garlic powder
1 tsp red crushed chilies
onion, finely chopped
1 stalk Celery, sliced
1 10 oz can cream of celery soup
1 10 oz can sliced mushrooms (optional)
1 10 oz can chicken broth
1 cup 1% milk, added to reserved mushroom liquid
4 cup cheese tortellini
Greek SaladEnglish cucumber
3 Roma tomatoes
red onion
1 Tbsp olive oil
1 tsp Italian seasoning
Feta chunks and olives (optional)
Directions
Chicken Tortellini1. Heat oil in large stove-top pot at medium.
2. Cut chicken into bite size pieces and add to pot.
3. Season with spice and stir until meat is no longer pink.
4. Add onion and celery to pan.
5. Drain mushroom and add to pot.
6. Add cream of celery soup and stir.
7. Gradually add chicken broth and stir.
8. Add milk to reserved mushroom liquid to make a total of 2 cups liquid.
9. Add to pot and stir.
10. Add tortellini to pot. Reduce heat to simmer. Set timer for 15 minutes or until tortellini is soft. Stir often.
Greek Salad1. Cut veggies into chunks and place in serving bowl.
2. Cut red onion into slices and add to bowl.
3. Add olive oil, lemon juice and seasoning to bowl and toss until veggies are well coated.
See more: Mushrooms, Poultry, Eggs/Dairy, Lunch, Dinner, Main, Cheese, Chicken, Pasta, Italian