Ingredients
-
1 1/2
-
1
-
3/4
-
1/4
-
1
-
1
-
1
-
1
-
4
-
-
-
-
-
-
Directions
Artichoke Chicken Pasta, a delicious chicken pasta with cheeses, and peppers , Wish I could give this 10 stars! Made a couple of changes (I think for the better!), had 1/2 lb fresh spinach (chopped coarsely) and 1/2 lb mushrooms (sliced these) that I needed to use so I threw them in Also used 3 boneless skinless chicken breast halves (totalling 1 1/2 lbs , thick sliced) instead of tenders used marinated artichoke quarters and increased white wine to 1/2 c I could not find White Wine Worcestershire at my market, so skipped it, the marinated chokes gave a tang Also, when I tasted before adding pasta, I felt it was cheesy enough, so skipped cheddar cheese This really came out so much better than I expected, I will be making it again and again! Made for PRMR 12/10 , Really very tasty Believe it or not, I have never made chicken in the crockpot before, and was delighted with how moist and tender it came out The tenders just fell apart while cooking and distributed evenly throughout the dish when the cheddar and pasta were added used mini farfalle (bow tie) and it was perfect Perhaps next time, though, I might want to add some mushrooms (they are a favorite) Thanks for posting this one!
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Steps
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1
Done
|
In a Slow Cooker, Combine Chicken Tenders, Artichoke, Roasted Peppers, American Cheese, Worcestershire Sauce, White Wine, and Soup and Mix Well. |
|
2
Done
|
Cover and Cook on Low For 6-8 Hours. |
|
3
Done
|
20 Minutes Before Serving, Fold in Cheddar Cheese, Hot Pasta, and Salt and Pepper to Taste. |
