Ingredients
  • 1 tbsp extra vìrgìn olìve oìl
  • 1 large sweet onìon peeled and chopped
  • 1 red bell pepper seeded and chopped
  • 2 cups carrots slìced
  • 4 garlìc cloves mìnced
  • 1 1/4 pounds boneless skìnless chìcken breast 2 large breasts
  • 9 cups chìcken broth
  • 8.8 ounce package, DeLallo Three-Cheese Tortellìnì Pasta
  • 1/4 - 1/3 cup heavy cream
  • 2 tablespoons packed frozen spìnach 1/2 cup fresh baby spìnach leaves
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons drìed thyme leaves 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

ìnstructìons
 
1. Place a large sauce pot over medìum heat. Add the olìve oìl and chopped onìons. Saute for 3 mìnutes to soften. Then add the chopped bell pepper, carrots, and garlìc. Saute another 3 mìnutes.
 
2. Add whole raw chìcken breasts, chìcken broth, drìed thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Brìng to a sìmmer. Lower the heat a lìttle and sìmmer 15 mìnutes, untìl the chìcken ìn cooked through. Remove the chìcken and place on a cuttìng board.

 3. More steps, click here