When every single one of the boys east dinner in silence {with no whining, no complaining, and heaven forbid no crying} then I KNOW dinner was a hit! They gobbled up this Slow Cooker Tuscan Chicken and Cheese Tortellini Pasta like they’ve never eaten before, didn’t make a peep until they asked for more.
You guys. This never ever happens!
Miles called it Lasagna and told us he wants to eat it every day 🙂 He is definitely my pickiest eater, who wants to eat snacks for every meal. I will make this one over and over if it means he’ll actually eat an entire meal (and this one’s pretty healthy too!)
I love the flavor the sundried tomatoes give this and really love the cheesy whole wheat tortellini. With a little Parmesan cheese sprinkled it too, the entire dish is extra cheesy 🙂 I think that might be the key…the cheesiness is on point 🙂
- 3 chicken breasts (or 7-8 chicken tenders)
- 1 (14 oz) can tomato pasta sauce
- 4 oz plain Greek yogurt
- 6 oz chicken broth
- 1 (12) oz can sundried tomatoes, drained
- 1 cup sliced mushrooms
- 1 tsp garlic salt
- 1 tsp Oregano
- 1 (9oz) package Buitoni Whole Wheat Three Cheese Tortellini
- Fresh grated Parmesan Cheese
- Fresh basil
- Place the chicken, mushrooms and sundried tomatoes in a 6qt slow cooker. Combine pasta sauce, Greek yogurt, chicken broth, garlic and oregano together. Pour over the chicken in the slow cooker. Cook on high for 3-4 hours (or until chicken is cooked) or cook on low for 6-8 hours (or until chicken is cooked). Remove chicken, shred, and place back in the slow cooker.
- The last 30 minutes of cooking, gently stir the tortellini pasta into the slow cooker with chicken (if it seems too thick, add a little chicken broth). Cook until pasta is cooked to al dente. Stir in salt and pepper to taste, and 1/2 cup grated Parmesan cheese.
You can’t go wrong with kids and cheese!
So true Roxana!!! Thanks for stopping by!
Makes me so hungry. Thanks for sharing your recipe! 🙂
Thank you Kristy.