Baking Banquet: SLOW COOKER CHICKEN PARMESAN AND PENNE PASTA

Sunday, January 26, 2014

SLOW COOKER CHICKEN PARMESAN AND PENNE PASTA

Ingredients:

3 tbsp olive oil (I used garlic olive oil)

7 - 8 cloves garlic, chopped

1 (12 oz.) box Penne Pasta (I use the veggie penne) Boil for only 4 minutes

½ teaspoon salt

4 boneless, skinless chicken breasts – cooked (baked, boiled, etc,) (or rotisserie chicken breasts)

1 cup shredded Parmesan cheese

2 (24 oz.) marinara sauce (I use 1 jar of Bertolli 5 Cheese Marinara Sauce)

1 teaspoon onion herb Mrs. Dash seasoning or Italian seasoning

2 cups mozzarella shredded (I use low fat 2% milk fat cheese)

4 oz. Parmesan Grated or shredded

1 (5 oz.) bag croutons

Directions:

Line your slow cooker with slow cooker liners.

Peel about 7 garlic cloves and chop them into tiny pieces.

Add the garlic and olive oil to a sauteuse pan. On medium heat, stir and cook until the garlic begins to be toasted. Set aside

Boil water with ½ teaspoon salt. Once a rapid boil is reached, add the box of penne. Boil for 4 minutes, then remove from heat and drain. Toss with half of the toasted garlic and olive oil that was set aside.

Chop two of the chicken breasts into tiny pieces (I use a food chopper)

In a large mixing bowl add the penne, the marinara, 1 teaspoon onion herb Mrs. Dash seasoning, and ½ cup shredded Parmesan. Mix well.

Pour half of the pasta mixture into the slow cooker. Place the remaining 2 chicken breasts on the bed of penne. Top chicken and pasta with 1 cup ½ cup parmesan and 1 cup mozzarella. Pour the remaining pasta mixture over chicken. Top with ¼ cup parmesan.

Slow Cook on LOW for 4 hours.

About ½ hour before serving, top with the croutons and sprinkle croutons with any remaining cheese. Once the cheese is melted, remove the lid until it is only partly covering the crock.