Sunday, August 22, 2010
Chicken and Veggie Tortellini Stew
Source: Pillsbury, 2009 Casserole Book
2 medium carrots, sliced (about 3/4 cup)
2 cloves of garlic finely chipped
1 lb boneless skinless chicken thighs, cut into 3/4 inch pieces
1 can (19 ounces) of cannellini beans, drained and rinsed
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 3/4 cups chicken broth
2 cups of water
1 package (9 ounces) of refrigerated cheese-filled tortellini
2 medium green onions, sliced (2 tablespoons)
1 teaspoon of dried basil leaves
2 tablespoons of shredded parmesan cheese
Spray slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, and beans. Sprinkle with salt and pepper. Pour broth and water over top; stir to combine.
Cover; cook on low heat setting for 6 to 8 hours.
Stir in tortellini, onions and basil. Increase heat setting to hight. Cover; cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle servings with Parmesan cheese.