Chicken And Mushroom Tortellini - cooking recipe

Ingredients

1 teaspoon canola oil
3 boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon red crushed red pepper flakes
1/2 onion, finely chopped
1 stalk celery, finely chopped
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can mushroom soup
1 (10 ounce) can chicken broth
1 1/2 cups 1% low-fat milk, added to reserved mushroom liquid
4 cups cheese tortellini, uncooked

Preparation

Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.