* 4 cups chicken stock
* 2 cups water
* 1/2 cup dry white wine
* 1/4 cup lemon juice
* 1 (20-oz) bag/package fresh tortellini
* 1 skinless chicken breast, cut into 1 inch cubes
* 1 (14-oz) can quartered artichoke hearts, drained and chopped
* 5-6 cups fresh baby spinach
* 1 Tablespoon chopped fresh oregano (or 1 teaspoon of dry)
* 1/2 teaspoon fresh cracked black pepper
* Plain fat-free yogurt or feta cheese (optional)

1. Combine stock, water, wine, lemon juice in dutch oven/ large pot. Bring to a boil.
2. Add tortellini, cook, uncovered for 5 minutes. (tortellini will not be fully cooked yet)
3. Reduce heat to simmer, add chicken, cook, uncovered, for another 5 minutes.
4. Add artichoke hearts, spinach and oregano. Cook over medium heat for 5 minutes or until spinach is wilted.
5. Serve sprinkled with pepper and with a dollop of yogurt or some crumbled feta cheese.

Servings: 6

Ready in: 40 minutes