1 lb. chicken breast tenderloins, cubed
1 sweet onion, diced
2 garlic cloves, minced
2 (15 oz. ea.) cans petite diced tomatoes (with basil, garlic and onion)
1 (15 oz.) can cannellini beans (or northern white beans)
1 (9 oz.) pkg. Tortellini (I use fresh Buitoni from the refrigerated section)
1 (32 oz.) box chicken broth (Swanson)
1/8 cup balsamic vinegar (or more, to taste)
Italian seasoning
salt and pepper, to taste

Sauté cubed chicken breast in olive oil with salt and pepper. Sauté onion and minced garlic in olive oil. Add ingredients together. Add 2 cans petite diced tomatoes with basil, garlic and onion (I use petite diced tomatoes and fresh herbs and prefer to slightly pulverize mine in the food processor or Magic Bullet to minimize the tomato chunks). Add 1 can cannellini beans. Add balsamic vinegar.

Cook 9 oz package of Tortellini according to package directions (I cook mine in 32 oz. chicken broth to add flavor and add some of the liquid to my pot if the mixture is too thick).

Add Tortellini to chicken mixture and additional chicken broth to obtain desired consistency.

Simmer on stove top or in Crock-Pot.

Serve topped with grated Parmesan or Asiago cheese. Serve with crusty bread.

Submitted by: Melissa Duvall