Friday, February 2, 2018

Slow Cooker Creamy Tuscan Chicken


1  Tablespoon butter                                                                
1 package (20 oz) boneless skinless chicken breasts                                                                
1 jar (15 oz) Alfredo pasta sauce with roasted garlic                                                                
1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)                                                                
1/4 cup grated Parmesan cheese                                                                
1 teaspoon Italian seasoning                                                                
1 cup chopped fresh spinach

Linguine if desired.


In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

In 3 1/2- to 4-quart slow cooker, place chicken breasts. 

In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

Source: Pillsbury

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