1 pound skinned, boned chicken breasts, cut into bite-size pieces
4 (10 1/2-ounce) cans low-sodium chicken broth
1 bay leaf
1/4 cup finely chopped fresh basil leaves
1 (9-ounce) package fresh cheese tortellini
How to Make It
Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot; add carrot and next 5 ingredients, and saute until onion is tender. Add chicken, broth, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Add basil and tortellini; cook 6 to 7 minutes or until pasta is tender. Remove and discard bay leaf.