Chicken and Tortellini with Pesto, Mushrooms and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 can (10.75 oz) Cream of Chicken Soup 3 cup brooth, chicken, Chef's Cupboard stock, 1 cup (by LEATHERB) 1.2 cup *Campbells Cream of Mushroom Soup 2 cup Mushrooms, canned 4 serving Zucchini Frozen yellow & green ( Birds Eye) (by CBROUWER63) 8 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted .5 cup Progresso Bread Crumbs - Italian Style 1 large Egg, fresh, whole, raw 1.5 cup Barilla Collezione tortellini 3 Cheese (by CARRWIL55) 4 serving 2 tsp Italian Seasoning (by JULIE1933) 1 tbsp Garlic powder 1 cup Spinach, cooked 180 gram(s) Barilla Pesto Sauce (190g jar) (by SPUDBOSSMAN)
1) Combine soup, spices, mushrooms, and pesto in a crockpot and cook on low for 3 hours.
2) Thaw chicken. Once thawed, cover in egg and then cover with breadcrumbs. Cook in the oven for 45 minutes.
3) Once sauce is done, add tortellini and spinach and cook for 15-20 minutes until andante.
4) With shred chicken and add to pot, or serve on the side of the tortellini.
Serving Size: 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ZIONGAMMA.
2) Thaw chicken. Once thawed, cover in egg and then cover with breadcrumbs. Cook in the oven for 45 minutes.
3) Once sauce is done, add tortellini and spinach and cook for 15-20 minutes until andante.
4) With shred chicken and add to pot, or serve on the side of the tortellini.
Serving Size: 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ZIONGAMMA.
Nutritional Info Amount Per Serving
- Calories: 648.2
- Total Fat: 28.0 g
- Cholesterol: 191.4 mg
- Sodium: 2,016.3 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 4.3 g
- Protein: 65.8 g
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