Moderate Cooker Chicken Alfredo Tortellini is warm, comfort nourishment at it's best. This simple, simmering pot formula will rapidly turn into a most loved family supper!
I attempt to make a moderate cooker supper for my family at any rate once every week except I appear to stall out making similar dinners again and again.
In any case, this time, when I put solidified chicken bosoms in my slow cooker I looked in the cooler, spotted Alfredo sauce and chose to include that rather than cream soup.
I didn't know what I would do with the chicken Alfredo yet figured I could serve it over noodles, rice or potatoes.
Later in the day, I recalled that I had a bundle of refrigerated three cheddar tortellini, so we wound up with the moderate cooker chicken Alfredo tortellini and cherished it.
Also try our recipe : CHEESY TACO PASTA #pasta #healthyrecipe
- 1.5 lbs frozen, boneless, skinless chicken breasts (or use thawed chicken breasts, if preferred)
- 3 1/2 cups alfredo sauce divided
- 1 tsp minced garlic
- 1/2 tsp black pepper
- 4 cups refrigerated three cheese tortellini
- Garnish: black pepper and parsley
Instructions :
- Place the frozen, boneless, skinless chicken breast in the crockpot. Add 2 1/2 cups of warm Alfredo sauce.
- Cover and cook on high for 6-8 hours, until fully cooked. Separate frozen chicken breasts that are stuck together after a couple of hours of cooking, if necessary. (If using thawed chicken breasts, cook on low for 4-6 hours)
- Tear or cut the chicken into pieces.
- Add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cover and cook on high for 15 minutes until tender and heated through.
- Garnish with black pepper and parsley.
Source : bit.ly/2JNsNHi
Read more our recipe : Pasta Primavera #healthydinner #eating
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