Chicken and Tortellini Stew
Bread, Italian: warm and serve with olive oil and balsamic vinegar
Crock Pot Chicken and Vegetable Tortellini Stew (bag)
2 lbs raw chicken (brown or white), sliced in bite sizes
3 C drained, rinsed garbanzo beans
1 ½ C frozen carrots, sliced diagonally, or matchsticks
3 garlic cloves, minced
½ C fennel bulb, chopped
1 ½ C onion chopped
1½ C baby spinach leaves, packed, chopped
3 T fresh basil leaves chopped
½ t ground pepper
1 48 oz. can chicken broth
1 C water (extra liquid for cooking tortellini in pot)
1 C dried tortellini
Place 1st 9 ingredients in individual’s freezer bag with their meat.
Place tortellini in a sandwich bag. Label: “Tortellini for …..”
Make sure each recipe ordered has a can of chicken broth and a bag of tortellini.
Place contents of bag in 5-quart crock-pot.
Add can of chicken broth and 1 C water (add water if adding tortellini to pot later).
Put on low for 6-8 hours.
30 minutes before eating add the tortellini, or cook tortellini separately and add at end in soup bowls.
Garnish with fresh Parmesan cheese and torn basil leaves