Tex-Mex Chicken & Tortellini Recipe

Delicious cheese tortellini, salsa, chicken and spinach slow-cooked to perfection.
  • Ready in: 5 hours
  • Prep time: 10 minutes
  • Chill/Cook time: 4 hours, 50 minutes
  • By:
  • Servings: 6

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ingredients

  • 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper
  • 1 (19-20 ounce) package refrigerated or frozen cheese tortellini pasta, thawed if frozen
  • 1 cup whole milk or half & half
  • 3 cups fresh baby spinach leaves
  • 1 cup shredded Parmesan cheese

cooking methods

  • Slow Cooker

directions

  1. In 4-quart or larger slow cooker, combine seasoned chicken and Corn, Black Bean Salsa. Cook on LOW 4-5 hours.
  2. Break up chicken. Stir in remaining ingredients. Continue cooking on HIGH 30 minutes, stirring occasionally.
  3. Serve garnished with additional Parmesan cheese, if desired.
Makes 6 servings.

Serve with Sautéed Broccolini.

Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze with pasta. Thaw completely. Continue with step 1.

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