Colleen: "I don't like having to do any cooking before I put food in the crock pot, I think that its stupid. But for this recipe I made an exception & it was worth it. I threw this dish over some penne & my little boys just gobbled it up. I did add in some bonus spices such as Pasta seasoning thats mixed with red pepper flakes & rosemary."
Ingredients:
8 oz fresh mushrooms, sliced
1 medium onion, cut into thin wedges
1 tablespoon olive oil
4 boneless skinless chicken breasts
1 jar (26 oz) pasta sauce
1/2 teaspoon dried basil
1/4 teaspoon dried oregano leaves
1 bay leaf
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan
Hot cooked spaghetti
- Place mushrooms and onion in slow cooker.
- Heat oil in large skillet over medium-high heat until hot. Lightly brown chicken on both sides. Place chicken in slow cooker. Pour pasta sauce over chicken; add herbs. Cover cook on LOW 6 to 7 hours or on HIGH 3 to 4 hours until chicken is no longer pink in center. Remove and discard bay leaf.
- Sprinkle chicken with cheeses. Cook, uncovered, on LOW 15 to 30 minutes or until cheeses are melted. Serve over spaghetti.
Serving Suggestions: Other vegetables, such as sliced zucchini, cubed eggplant or broccoli florets, can be substituted for the mushroom slices.
Recipe courtesy of Rival Crock Pot slow cooker recipes
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