1/4 cup olive oil
8 oz. assorted mushrooms, sliced
3 large garlic cloves, minced
1 (32-oz.) carton lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano
2 (9-oz.) pkg. refrigerated chicken tortellini
1/3 cup julienned fresh basil
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
8 oz. assorted mushrooms, sliced
3 large garlic cloves, minced
1 (32-oz.) carton lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano
2 (9-oz.) pkg. refrigerated chicken tortellini
1/3 cup julienned fresh basil
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1. Heat oil in large pot over medium heat until hot. Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened. Stir in broth and tomatoes; bring to a boil. Add tortellini; simmer 9 to 10 minutes or until tortellini are tender, stirring occasionally.
2. Stir in basil and pepper; simmer 1 minute. Serve sprinkled with cheese.
6 (2-cup) servings
PER SERVING: 310 calories, 15.5 g total fat (3.5 g saturated fat), 17.5 g protein, 25 g carbohydrate, 80 mg cholesterol, 610 mg sodium, 2 g fiber
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