Chicken and Vegetable Tortellini Stew
Source: Best Slow Cooker Meals, Pillsbury Most Requested Recipes, Volume 9, No. 1, 2004
Makes 6 servings, approximately 5 points per serving
In 3 1/2 or 4-quart slow 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 for 6 to 8 hours.
- 9 oz cheese tortellini, without sauce
- 1/4 tsp black pepper
- 1/2 tsp table salt
- 2 medium carrot(s), sliced
- 2 clove garlic clove(s), minced
- 2 medium scallion(s), sliced
- 1 cup spinach, baby, firmly packed
- 2 cup water
- 1 tsp dried basil
- 500 gm boneless skinless chicken thigh(s), trimmed of fat and cut into 3/4" pieces
- 284 ml Campbell's (Canada) Chicken Broth (non-fat, reduced sodium)
- 398 ml Eden (Canada) Organic Navy Beans
About 20 minutes before serving, stir tortellini, spinach, onions, and basil in chicken mixture. Increase heat setting to High; cover and cook 15 to 20 minutes or until tortellini are tender.
My modifications include the omission of a medium fennel bulb (chopped) and Parmesan Cheese (sprinkled on individual bowls). I also changed the amount and type of beans from a 19-0z can of Cannellini beans, to a smaller can of navy beans. And lastly, I used non-fat chicken broth instead of regular. As for serving size, the original recipe says that each serving is 1 1/2 cups, but as I've made modifications to the ingredients, only take this as a very rough guide!
Lastly, one shout out for the magazine this came from. Just about everything I've made from it turned out great. If you can find it used, do pick it up! Otherwise, keep an eye out for other Pillsbury publications.