 |
|
|
easy | 10 servings | prep: 15 minutes | cook:
Ingredients: |
2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 cans (14 ounces each) quartered artichoke hearts, drained, optional
2 jars (16 ounces each) Alfredo pasta sauce
3 cups chicken broth or water
1 cup chopped sun-dried tomatoes (not in oil)
1 pound uncooked egg noodles
Parmesan cheese, to taste
|
|
|
Directions: |
In 4- to 6-quart slow-cooker, combine chicken, artichoke hearts (if using), pasta sauce and broth or water. Cover; cook on low setting for five to six hours.
About 30 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture. Increase heat setting to high; cover and cook 20 to 30 minutes longer, or until noodles are tender.
Sprinkle Parmesan cheese over individual servings.
|
Original author/site: |
|
Pillsbury Slow Cooker booklet |
|
ADD COMMENT |
|
|
   |
  |
|
|
  |
|
| Your password has been sent to the email address you provided. |
|
|
|
 |
|
|
  |
|
|
  |
|
|
|
|