Salt and pepper to taste
2 cups sliced fresh mushrooms
1/2 cup chicken broth
3 cups Alfredo pasta sauce
2 or 3 cloves garlic, finely chopped
1 package (19 oz) refrigerated cheese tortellini
3 cups baby spinach
Grated Parmesan cheese
Spray 6-quart slow cooker with cooking spray. Place chicken breast in slow cooker. Season with salt and pepper. Top with mushrooms, then chicken broth. In medium bowl, mix Alfredo sauce and garlic. Pour over chicken and mushrooms. Cover; cook on Low heat setting 5 hours. Shred chicken with 2 forks. Add cheese tortellini and spinach to slow cooker; stir. Cover; cook about 10 minutes or until pasta is cooked. Top servings with Parmesan cheese, and enjoy.