from Rachael Ray. Eric made most of this again too. He's doing so great! I'm able to stay up and help chop veggies now though, the ankle seems to be nearly done with swelling.
2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
s/p
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint
1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.
2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.
* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.
this was very simple and quick and tasty. nice leftovers. i think your family would love it.
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