1-1 1/2 lb boneless chicken breasts
1 jar alfredo sauce
half red onion, thinly sliced
half red bell pepper, thinly sliced
2 cloves garlic minced
salt/pepper to taste
large container refrigerated 3 cheese tortellini
1/2 cup grated parmesan cheese
1/2 cup frozen green peas, thawed
Place chicken in slow cooker, top with onions, peppers, garlic and 2/3 of alfredo sauce. cook on low 6 hours or high 3 hours. shred chicken, stir in remaining alfredo sauce and parm cheese. cook another 30-45 minutes, stir in peas. serve
