Ingredients
1
jar (25.5 oz) Muir Glen™ tomato basil pasta sauce
2
cups Progresso™ chicken broth (from 32-oz carton)
1
teaspoon salt
1
lb boneless skinless chicken breasts
1
package (20 oz) refrigerated cheese-filled tortellini
1
cup shredded mozzarella cheese (4 oz)
1
tablespoon butter
1/2
cup Progresso™ Italian style panko crispy bread crumbs
1/2
cup shredded Parmesan cheese (2 oz)
Shredded fresh basil leaves, if desired
Preparation
Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix pasta sauce, broth and salt in cooker. Add chicken breasts.
Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken with slotted spoon to cutting board, and shred.
Meanwhile, stir tortellini into cooker. Cover; cook on Low heat setting 15 minutes.
Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese; cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted.
Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil.
