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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Vegetable Tortellini Stew Recipe

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This recipe for Chicken and Vegetable Tortellini Stew is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium carrots, slices (about 3/4 C)
2 cloves garlic, finely chopped
1 pound boneless skinless chicken thighs, cut into 3/4 inch pieces
1 medium bulb fennel, chopped
1 can (19 oz.) cannellini beans, drained, rinsed
1/2 tsp salt
1/4 tsp pepper
1 3/4 C chicken broth (from 32 oz. carton)
2 C water
1 package refrigerated cheese-filled tortellini
1 C firmly packed fresh baby spinach leaves
2 medium green onions, sliced (2 T)
1 tsp dried basil leaves
2 T shredded fresh Parmesan cheese
Directions:
Directions:
Spray 3 1/2-4 quart slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top, stir to mix.

Cover, cook on low heat setting 6-8 hours.

About 20 minutes before serving, stir in tortellini, spinach, onions and basil. Increase heat setting to High. Cover, cook 15-20 minutes longer or until tortellini are tender. Sprinkle each serving with cheese.
Number Of Servings:
Number Of Servings:
1 1/2 C per serving

 

 

 

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