Crockpot Pesto Tortellini Recipe 445 Food

30 MINUTE PESTO TORTELLINI RECIPE

Steps:

• In a large pot of boiling water, cook the tortellini according to package's directions. Drain and set aside.
• Meanwhile, as the tortellini is cooking, melt the butter in a large skillet set over medium-high heat.
• Add the mushrooms and sauté for 4-5 minutes or until browned. Add the drained tortellini and cook until lightly toasted and browned around the edges. Add the garlic and cook just until fragrant.
• Remove from the heat and stir in the pesto, basil and parmesan. Serve immediately.

CROCKPOT PESTO TORTELLINI RECIPE - (4.4/5)

Steps:

• ADD ALL INGREDIENTS IN CROCKPOT AND COOK ON LOW FOR ABOUT 4 TO 5 HOURS. SERVE WITH WARM ITALIAN BREAD.

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Steps:

• Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
• Cover and cook until chicken is no longer pink inside, about 3 hours.
• Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
• Cook on High 1 more hour.
• Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
• Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.