SLOW COOKER PESTO CHICKEN TORTELLINI
This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! Serve it with a side of veggies for a kid-friendly meal the whole family will love.
Provided by Lindsay
Number Of Ingredients 8
Steps:
- Add onion, peppers, garlic, chicken, pesto and broth to slow cooker and cook on low 4-6 hours.
- Remove chicken and shred, return to slow cooker.
- Add tortellini, cover and cook additional 15 minutes.
- Stir in shredded mozzarella cheese if desired and serve.
CROCKPOT PESTO TORTELLINI RECIPE - (4.4/5)
Provided by á-25967
Number Of Ingredients 11
Steps:
- ADD ALL INGREDIENTS IN CROCKPOT AND COOK ON LOW FOR ABOUT 4 TO 5 HOURS. SERVE WITH WARM ITALIAN BREAD.
PESTO TORTELLINI
This is good as an appetizer, serve with toothpicks or as a very good pasta salad. I first tried this recipe for Stephanie's Bat Mitzvah.
Provided by mandabears
Categories < 30 Mins
Time 25m
Yield 24 appetizer servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop parsley in a blender or food processor.
- With motor still running, add pine nuts, garlic cloves, basil and salt.
- Continue processing until garlic is finely chopped.
- Slowly drizzle in olive oil.
- Then stop machine and fold in parmesan cheese.
- Cook tortellini according to package directions.
- Drain and toss with sauce.
- Serve as an appetizer at room temperature with toothpicks.
- Or serve chilled as a salad.
- Can also serve warm as a pasta dish.
Nutrition Facts : Calories 786, Fat 53.7, SaturatedFat 11.7, Cholesterol 58.7, Sodium 1172.6, Carbohydrate 56.6, Fiber 3.1, Sugar 1.6, Protein 21.9
SLOW COOKER TORTELLINI
Perfect for cold-weather entertaining--make this soup ahead of time, freeze, and simply reheat when your guests have arrived.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
- Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
- Cover and cook on high for 5 hours.
- Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
- Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 42.8 g, Cholesterol 30.4 mg, Fat 9.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 4.3 g, Sodium 1481.8 mg, Sugar 6.5 g
EASY CROCKPOT PESTO TORTELLINI
Slow-cooked in a crockpot, this pesto tortellini recipe is a perfect weeknight dinner. It is cheesy and has bright flavors from the pesto and tomatoes.
Provided by Recipes.net Team
Categories Crockpot
Time 4h
Yield 4
Number Of Ingredients 4
Steps:
- Grease the bottom of a crockpot and add the tortellini, tomatoes, and pesto.
- Stir the contents of the crockpot well. Cover and cook them for 3 to 4 hours on low heat.
- Once your dish is done cooking, sprinkle it with mozzarella cheese and serve once the cheese is melted. Bon apetit!
Nutrition Facts : ServingSize 4.00, Sugar 0.00
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