Groceries |
1 lb chicken breasts or thighs, boneless and skinless
12 oz Foodie Tasting Room Roasted Red Pepper Fettuccine
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup sliced mushrooms
1 cup frozen peas
1/4 cup Foodie Tasting Room Sundried Tomato Parmesan Garlic EVOO
1 cup chicken stock
1 can (14.5 oz) diced tomatoes
2 tablespoon dried Italian seasoning
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
The steps to follow |
Dice the chicken breasts or thighs into bite-sized pieces.
Dice the onion, mince the garlic, and chop the bell pepper. Slice the mushrooms.
Place the diced chicken at the bottom of the crockpot.
Add the diced onion, minced garlic, red bell pepper, cherry tomatoes, mushrooms, and frozen peas.
Drizzle the olive oil over the ingredients in the crockpot.
Pour in the chicken broth and the canned diced tomatoes, including the juice.
Sprinkle in the dried Italian seasoning, and season with salt and pepper to taste.
Cover the crockpot and set it to low for 4-6 hours or high for 2-3 hours. The chicken should be cooked through and tender.
About 30 minutes before serving, add the pasta to the crockpot. Stir well to combine.
Cover and cook on high for the remaining 30 minutes, or until the pasta is cooked to your desired doneness. If the pasta absorbs too much liquid and seems dry, add a bit more chicken broth or water.
Once the pasta is cooked, taste and adjust seasoning if needed.
Sprinkle the grated Parmesan cheese over the top and stir until melted and well combined.
Garnish with fresh basil or parsley.