An A+ Slow Cooker Recipe for when you have chicken in the fridge, and a jar of store-bought Alfredo sauce in the cupboard!
We find many Alfredo sauces from a jar taste kinda bland. So, here in the Café kitchen we mix it with Italian salad dressing. It adds extra zip to the sauce!
Besides that, the crock pot (aka slow cooker) does most of the heavy lifting to create this healthy and satisfying meal! Here’s how to make. 👇
Ingredients
2 large boneless skinless chicken breasts
1 jar (13.5 oz / 410 ml) Alfredo sauce
1/2 cup Italian salad dressing
1 roasted red pepper (from a jar), chopped
8 oz spaghetti or other pasta
1/2 cup frozen peas, cooked in the microwave
Directions
1. PREP THE CHICKEN BREASTS AND SAUCE
Cut the chicken breasts in half, pat dry with paper towels, and season each side with salt and pepper – just like if you were about to pan fry the chicken breasts quickly in a skillet.
Mix the jar of Alfredo sauce with a 1/2 cup of Italian salad dressing.
2. Add Appetizing Color
Roasted red peppers are an excellent choice to include in the mix!
3. COOK
The chicken take about 2 hours to cook (on the high setting) in the crock-pot. About 4 hours on low. During the last 20 minutes boil the pasta and heat some frozen peas in the microwave.
4. SERVE
Once the chicken is cooked, shred it with a fork and stir it back into the crock-pot. Ladle the sauce and shredded chicken over the cooked pasta and top with peas!
It tastes pretty freaking amazing…and not at all terrifying to make. Wrap this saucy meal around your fork and enjoy!
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Brent Garell – is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience and 15-Minute Money Saving Meals for Students. Available on Amazon.
Thanks for stopping in at the Café! Cheers!
College Recipe Cafe 