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Recipe Items
1 chicken breasts (half pound) that are free of skin and bones
chopped half a cup of sun-dried tomatoes
One cup of chicken broth four minced garlic cloves
dried basil, 1 teaspoon
1.5 milliliters of dried oregano
Recipients for the red pepper flakes:
Garnish with salt and pepper as desired.
cubed cream cheese (8 ounces)
a measuring cup of thick cream
1 cup of Parmesan cheese, grated
spinach, 10 oz.
12 oz. of your preferred pasta
How to Follow
Put the breasts of chicken into the slow cooker. Season with salt and pepper, then add the sun-dried tomatoes, garlic, basil, oregano, and red pepper flakes.
Add the chicken broth and stir to combine.
The chicken should be cooked until it is soft, which usually takes around 7 to 9 hours on low heat or 3 to 4 hours on high heat.
Using two forks, shred the chicken while it’s cooking in the slow cooker.
While the slow cooker is running, combine the cream cheese, heavy cream, and Parmesan cheese; stir until the cheese melts and sauce becomes creamy.
Prepare the penne pasta as directed on the box, then put it aside to drain.
Toss the spinach into the slow cooker with the sauce and stir until it wilts.
After the pasta is done, add it to the slow cooker and stir until it is covered in the creamy sauce.
Warm up and savor!
Changes and Hints
Substituting half-and-half or, for a dairy-free alternative, coconut milk for the heavy cream will make this meal somewhat lighter. Sautéed bell peppers and mushrooms are great ways to increase the vegetable content. You could want to add some lemon zest on top before serving for a little more brightness. Tossing in some crispy bacon bits just before serving is usually a smart option if you’re looking to add some additional protein!
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