Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It’s delicious served over pasta, rice or quinoa.
Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…
Servings 1 | Cooking time 320 mins
Ingredients:
4 chicken breasts, boneless skinless (about 1 ¼ pounds)
2 cloves garlic, finely chopped
1 ½ teaspoons dried basil leaves
½ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon pepper
1 jar (15 ounces) Alfredo sauce
1 can (14 ½ ounces) diced tomatoes, drained
1 pouch (8 ounces) Old El Paso™ roasted tomato Mexican cooking sauce
8 ounces uncooked pasta (such as penne or mostaccioli)
2 tablespoons cornstarch
2 tablespoons water
½ cup Italian cheese blend, shredded (2 ounces), if desired
Directions:
Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of the slow cooker. Top with garlic, basil, oregano, salt, and pepper.
In a separate bowl, stir together Alfredo sauce, tomatoes, and cooking sauce until well combined. Pour mixture over chicken.
Cover; cook on Low heat setting 5 to 6 hours.
Ten to 15 minutes before serving time, cook pasta as directed on package. In a small bowl, stir together cornstarch and water; stir into mixture in the slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
Serve chicken with pasta; top with cheese.
use the box below to print this recipe:
[penci_recipe]