Ingredients
2
boneless, skinless chicken breast halves (about 1/2 pound)
1
medium carrot, sliced (1/2 cup)
2
to 3 medium green onions, sliced (1/4 cup)
1/2
cup cubed parsnip
3
cups chicken broth
1
teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves
3
ounces uncooked refrigerated or frozen (thawed) cheese-filled tortellini (about 1/2 cup)
2
tablespoons grated Parmesan cheese
Preparation
Cut chicken into 1-inch pieces. Heat chicken, carrot, onions, parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
