1. Dump 2-3 tbsp of the oil from jar of sun dried tomatoes in pan and heat, then brown the chicken in each side, seasoning them in the pan with salt, pepper and red pepper flakes. Put them aside in the slowcooker pot.
2. Sauté yellow onion and mushrooms in large chunks in the same pan. Once the onions are a bit translucent, transfer to slow cooker pot. Add the sundried tomatoes too ok the pot after separating out any excess oil.
3. Add chicken broth, white wine, Worcestershire sauce and balsamic vinegar to pot. Turn on low for 3.5 hours.
4. Add the pasta at 2.5 hours.
5. Pour in and mix the cream.
7. Stir parmigiana cheese
6. Add the spinach and another thin layer of parmigiana cheese on top to high long enough for spinach it to wilt and cheese to melt (5 mins).
8. Enjoy!
NOTES:
*I made this up on the spot, no recipe, so ingredients and times are not down to a science.
*If you want more of a pasta chicken with sauce than a casserole, cook the pasta separately and in a smaller portion, and add later. OR prepare and save some extra sauce.
2 Comments
RECIPE
Ingredients:
3 lbs skinless boneless chicken thighs
8 oz jar marinated Sun dried tomatoes
sliced mushrooms
1 yellow onion
Frozen spinach
Penne pasta
3 cups chicken broth
1 tbsp Worcestershire sauce
1 tsp balsamic vinegar
1/3 cup dry white wine
1/2 cup cream
parmigiana cheese grated
Salt
Black pepper
Red pepper flakes
1 tsp thyme
2 tsp basil
I tsp rosemary
1 tsp Italian seasoning
DIRECTIONS:
1. Dump 2-3 tbsp of the oil from jar of sun dried tomatoes in pan and heat, then brown the chicken in each side, seasoning them in the pan with salt, pepper and red pepper flakes. Put them aside in the slowcooker pot.
2. Sauté yellow onion and mushrooms in large chunks in the same pan. Once the onions are a bit translucent, transfer to slow cooker pot. Add the sundried tomatoes too ok the pot after separating out any excess oil.
3. Add chicken broth, white wine, Worcestershire sauce and balsamic vinegar to pot. Turn on low for 3.5 hours.
4. Add the pasta at 2.5 hours.
5. Pour in and mix the cream.
7. Stir parmigiana cheese
6. Add the spinach and another thin layer of parmigiana cheese on top to high long enough for spinach it to wilt and cheese to melt (5 mins).
8. Enjoy!
NOTES:
*I made this up on the spot, no recipe, so ingredients and times are not down to a science.
*If you want more of a pasta chicken with sauce than a casserole, cook the pasta separately and in a smaller portion, and add later. OR prepare and save some extra sauce.
Ok, yum.