Lunch: Slow-Cooker Chicken and Vegetable Tortellini Stew

Put your slow cooker to use in a hearty stew with a twist--cheesy tortellini added near the end of the cooking time.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Slow-Cooker Chicken and Vegetable Tortellini Stew

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 medium carrots, sliced (about 3/4 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 medium bulb fennel, chopped
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 cups water
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced (2 tablespoons)
1 teaspoon dried basil leaves
2 tablespoons shredded fresh Parmesan cheese

Instructions

In 3 1/2- to 4-quart slow cooker, layer carrots, garlic, chicken, fennel and beans. Sprinkle with salt and pepper. Pour broth and water over top. Stir to combine.
Cover; cook on Low heat setting 6 to 8 hours.
About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.

Share Slow-Cooker Chicken and Vegetable Tortellini Stew