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Ingredients

• 2 cups  water
• 1 14-ounce can  reduced-sodium chicken broth
• 1 medium  yellow summer squash
• 6 cups  torn beet greens, turnip greens, or spinach
• 1   green sweet pepper, coarsely chopped
• 1 cup  dried cheese-filled tortellini pasta
• 1 medium  onion, cut into thin wedges
• 1 medium  carrot, sliced
• 1-1/2 teaspoons  snipped fresh rosemary
• 1/2 teaspoon  salt-free seasoning blend
• 1/4 teaspoon  pepper
• 2 cups  chopped cooked chicken
• 1 tablespoon  snipped fresh basil

Description

Dress Up Leftover Chicken By Stirring It Into This Easy-to-prepare Stew. Yellow Squash And Sweet Pepper Accompany Plump Tortellini And Beet Greens.

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