- 1 (9 ounce) package refrigerated 3-cheese tortellini
- 2 (14 ounce) cans reduced-sodium chicken broth
- 10 ounces Classico® Light Creamy Alfredo pasta sauce
- 2 cups shredded deli-roasted chicken
- 1/2 cup oil-packed dried tomato strips, drained
- 3 cups lightly packed packaged fresh baby spinach
- 1 ounce Parmesan cheese, shaved or shredded (optional)
- In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
- In the same Dutch oven combine broth and Classico(R) Light Creamy Alfredo pasta sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.