Ingredients
1-1/2 cups sliced fresh mushrooms2 tablespoons butter2 garlic cloves, minced4 cans (14-1/2 ounces each) reduced-sodium chicken broth1 package (9 ounces) refrigerated cheese tortellini4 cups shredded rotisserie chicken1 package (6 ounces) fresh baby spinach, coarsely chopped1/2 teaspoon pepper8 teaspoons grated Parmesan cheese
Preparation
In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
