Italian Chicken and Peppers
Ingredients:
6 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) garden-style spaghetti sauce
1 medium onion, sliced
1/2 each small green, sweet yellow and red peppers, julienned
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked spiral pasta
Directions:
Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken.
Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce.
Yield: 6 servings.
6 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) garden-style spaghetti sauce
1 medium onion, sliced
1/2 each small green, sweet yellow and red peppers, julienned
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked spiral pasta
Directions:
Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken.
Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce.
Yield: 6 servings.
