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Crock Pot Garlic Parmesan Chicken Pasta
4 Std. 30 Min.Für 6Nutri-Score C€€
C
4 Std. 30 Min.
4 Std. 30 Min.Crock Pot Garlic Parmesan Chicken Pasta
was Sie brauchen
Zutaten
chicken breasts (large, fresh or frozen)Fleisch2 Stücke
garlic parmesan sauce (one jar)Vorräte450 g- chicken brothVorräte240 ml
salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze2 g
Italian seasoningGewürze5 g
garlic powderGewürze4 g
cream cheese (one block)Milchprodukte225 g
rigatoni (cooked al dente)Getreide450 g
frozen peas (one bag, frozen)Obst & Gemüse400 g
mozzarella (freshly shredded)Milchprodukte200 g
parmesan (shaved)Milchprodukte30 g
parsley (chopped)Obst & Gemüse5 g
pro Portion
Nährwerte
565kcal
- Kohlenhydrate
- 63 g
- Eiweiß
- 29 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Schongarer
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Load the slow cooker
- Place the chicken breasts in the slow cooker.
- Pour the garlic parmesan sauce over the chicken.
- Add the chicken broth to the empty sauce jar, shake well and pour it over the chicken.
- Schritt 2
Season and mix
- Season generously with salt and pepper.
- Add the Italian seasoning and garlic powder.
- Mix so the chicken is well coated, then set the cream cheese block on top.
- Schritt 3
Cook the chicken
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- Schritt 4
Shred the chicken
- Shred the cooked chicken breasts with a shredder tool or two forks.
- Return the shredded chicken to the slow cooker and mix with the sauce.
- Schritt 5
Add pasta and peas
- Add the cooked rigatoni on top of the chicken.
- Add the frozen peas.
- Mix everything so the pasta is coated with the sauce.
- Schritt 6
Top with cheese and finish
- Scatter the shredded mozzarella over the top.
- Add the shaved parmesan and chopped parsley.
- Cover and cook on warm for 15 minutes until the cheese melts.