• 12 oz. skinless, boneless chicken breast halves
• 2 tsp. olive oil
• 3 cloves garlic, minced
• Two, 14-1/2-oz. cans reduced-sodium chicken broth
• 3 C. sliced fresh mushrooms
• 1-3/4 C. water
• Two medium carrots, cut into matchstick strips (1 C.)
• 2 C. packed torn fresh purple kale or spinach
• 1 tsp. dried tarragon, crushed
• 1 (9-oz.) package refrigerated cheese-filled tortellini

Rinse chicken; pat dry. Cut the chicken into 3/4-inch pieces. In a Dutch oven heat olive oil over medium-high heat. Cook and stir chicken and garlic in hot oil for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, kale (if using), and tarragon. Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Add tortellini. Simmer, covered, for 5 to 6 minutes more or until tortellini is tender. Stir in the spinach (if using).

Makes six 1-1/3-C. servings.