Diane Levy
This reminds me when my husband was in the Army and we were stationed in Italy. Every Friday we went down to the local hand made pasta shop. Enjoy!
Ingredients:
- 8 cups reduced-sodium chicken broth
- 1 package BUITONI Refrigerated Chicken & Roasted Garlic Tortelloni (20 oz.)
- 3 cups zucchini, cut in half lengthwise then sliced crosswise
- 2 cups shredded roasted chicken breast meat
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh oregano
- 3 cups baby spinach leaves
- BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
Directions:
BOIL broth in a large stock pot. Stir in pasta; cook, stirring occasionally, for 5 minutes.
REDUCE heat to medium; stir in zucchini, chicken, garlic and oregano. Cook for 5 minutes.
REMOVE from heat; add spinach. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Taken from Buitoni.com
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