0/5
(0 Votes)
Ingredients
- 3 Tbs. olive oil
- 4 cloves garlic, crushed
- 1 whole chicken
- 2 cans (15 oz each) diced tomatoes, undrained
- 14 oz can artichoke hearts, drained and rinsed
- 1 cup water
- 1 Tbs. Italian seasoning
- salt and pepper to taste
- 2 packages (9oz each) refrigerated tortellini
- Parmesan cheese, shredded to garnish
Preparation
Step 1
Heat olive oil in dutch oven on the stove top over medium heat.
2.Add crushed garlic cloves and cook 1-2 minutes.
3.Put chicken in pot, breast side down. Brown for about 5 minutes.
4.Turn chicken over and let the other side brown.
5.Add diced tomatoes, artichoke hearts, water, seasoning, salt and pepper.
6.Cover and bake at 350 degrees for 1¼ hours - 1½ hours.
7.Remove from oven.
8.Add tortellini to the pot, using a spoon to submerge the pasta under the broth.
9.Let sit for 3-5 minutes, covered.
10.Remove chicken from pot and carve.
11.Serve chicken with tortellini, artichokes and tomatoes.
12.Top with Parmesan cheese.
You'll also love
-
Slow Cooker Pot Roast with... 0/5 (0 Votes) -
Filet Mignon & Mushroom Stroganoff 0/5 (0 Votes)
You'll also love
-
Creamy Garlic Chicken and Broccoli... 0/5 (0 Votes) -
Mushroom Cream Sauce (w/ Nutmeg)... 0/5 (0 Votes)