2 T. Olive Oil                                                             1 can (14 ½ oz) Diced Tomatoes

4 Chicken Breasts, cut in bite-size pieces                     2 small Zucchini, halved lengthwise, cut in ½ inch slices

2 ribs Celery, cut in ¼ inch slices                                 ½ tsp. Pepper

1 medium Carrot, cut in ¼ inch slices                             ½ tsp. Italian Seasoning

1 medium Onion, diced                                                  1 pkg. (9 oz) Plain or Spinach Cheese-Filled Tortellini

2 cloves Garlic, minced                                                Salt to taste

6 cups reduced sodium Chicken Broth                            Freshly grated Parmesan Cheese

2 cups Water   

           In 5 quart saucepan, heat oil on medium-high.  Add chicken, celery, carrot, onion and garlic; cook, stirring, about 8 minutes until chicken is lightly browned and vegetables are tender-crisp.  Add broth, water, tomatoes, zucchini, pepper and Italian seasoning.  Heat to boiling; reduce heat, cover and cook 7 minutes.  Return to boiling; add tortellini and cook 7 minutes until tortellini is done.  Serve in individual bowls; sprinkle top with Parmesan cheese.                                                                                                       Makes 6 servings


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