photo 4 (33)Ingredients:

18 oz. three cheese tortellini (I used two 9 oz. packages)
1 can reduced fat cream of chicken soup
2 tbsp original basil pesto
2 c chicken, chopped, cooked
1/2 c fat free milk
1/2 tsp garlic powder
1/4 c grated Parmesan 


1. Cook tortellini according to package directions. Discard water and set aside.
2. In a large skillet, whisk together cream of chicken soup and milk until well combined. Add in garlic powder, pesto, and chicken. Bring to a simmer over medium low heat. Add cooked tortellini to sauce pan. Continue to simmer for an additional 5 minutes. 
3. Transfer to serving dish, top with Parmesan. Serve.
Yields 9 1/4 servings, serving size 3/4 c
7 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.