1 9 oz pkg refrigerated 3-cheese tortellini
2 14 oz cans reduced sodium chicken broth
1 10 oz container refrigerated light Alfredo sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed fresh baby spinach
1 oz Parmesan cheese, shredded
In 4 quart Dutch oven cook tortellini according to package. Drain and set aside.
In the same Dutch oven, combine broth & Alfredo sauce. Stir in chicken & tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
Add cooked tortellini & spinach to chicken mixture. Cook fro 1-2 minutes to heat through & wilt spinach. To serve, sprinkle with Parmesan cheese.