Chicken Tortellini

Ingredients:

• 4 boneless skinless chicken thighs
• 1 1/2 Tbsp. extra virgin olive oil
• 1 large zucchini peeled and cut in bite sized chunks (about 3 cups)
• 2 medium tomatoes diced (about 1 cup)
• 3 large cloves garlic minced
• 2 1/2 cups frozen or fresh brussel sprouts
• 1 1/2 Tbsp. poultry seasoning
• 1-2 Tbsp. dried oregano (depending on your tastes my family loves oregano)
• 2 Tbsp.your favorite salt free garlic and herb seasoning (I used McCormicks)
• 2 cups frozen cheese tortellini
• salt and pepper to taste
• 1-2 cups chicken broth (this will be based on how much liquid cooks out of the chicken and veggies)
• 2-4 Tbsp. flour (this will be based on how thick you want your sauce)

Directions:

Heat olive oil in a large, heavy pot over medium high heat. Add chicken thighs sprinkled with the poultry seasoning and brown on both sides; about 3-5 minutes each side.

Add zucchini, tomatoes, garlic, brussel sprouts, oregano, salt, pepper, and garlic seasoning. Turn down to medium heat, cover and cook, stirring occasionally, until veggies soften and sweat. About 8 minutes.

Add enough chicken broth to cover the veggies and chicken halfway. Cover pot and simmer 10 minutes.

While that is simmering, cook tortellini according to directions and drain.

Check the chicken and veggie mixture, thicken with flour to make a creamy sauce. You can add more chicken broth at this time if you want more sauce, and thicken to the consistency your family prefers.

Gently stir in tortellini, turn heat to low, and heat another 5 minutes.

Enjoy with a tossed salad, or garlic bread!

By Shannon from Lakewood, OH