CHICKEN PESTO PASTA EASY CROCK POT RECIPE

CHICKEN PESTO PASTA EASY CROCK POT RECIPE

Ingredients:

  • 1/2-3/4 cup basil pesto
  • 4 chicken breasts (thawed)
  • 1.5 cups zucchini (cut into 1/2 inch slices)
  • 1 cup yellow squash (cut into 1/2 inch slices)
  • 1 cup grape tomatoes (halved)
  • 1 cup red onion (about 1 small, cut into 1 inch slices)
  • 1 green pepper (cut into 1 inch slices)
  • 1 yellow peppers (cut into 1 inch slices)
  • 8 ounces white mushrooms (quartered)
  • 1 lb whole wheat rotini

Instructions:

  1. Lightly grease crock pot with olive oil for easier clean-up, if desired. Thickly slice vegetables so they cook slowly.

  2. Lay chicken breast in bottom of crock pot and top with 1 tablespoon of basil pesto each.
  3. Top chicken with onions.

  4. Layer vegetables on top of onions.
  5. Cook on low for 7-8 hours or high for 4-5 hours.*

  6. Check to make sure chicken in done. (There should be no visible pink, internal temperature should be 165° Fahrenheit/75° Celsius.) Turn crock pot to “warm” setting.

  7. Cook noodles according to package directions (in pan on stove top) and drain.

  8. Turn off crock pot and remove chicken, slice into 1/2 inch slices.
  9. Drain extra liquid in crock pot off of the vegetables and discard.

  10. Toss vegetables, pasta, and remaining pesto(4 tbsp-1/2 cup) together. (I combine everything in the crock pot that is turned off.)
  11. Serve chicken on a bed of noodles and vegetables. (Serve with extra pesto and grated Parmesan cheese if desired.)

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