Plat
Crock Pot Garlic Parmesan Chicken Pasta
4 h 30Pour 6Nutri-Score C€€
C
4 h 30
4 h 30Crock Pot Garlic Parmesan Chicken Pasta
ce qu’il vous faut
Ingrédients
chicken breasts (large, fresh or frozen)Viandes2 morceaux
garlic parmesan sauce (one jar)Épicerie450 g- chicken brothÉpicerie240 ml
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
Italian seasoningÉpices5 g
garlic powderÉpices4 g
cream cheese (one block)Produits laitiers225 g
rigatoni (cooked al dente)Céréales450 g
frozen peas (one bag, frozen)Fruits et légumes400 g
mozzarella (freshly shredded)Produits laitiers200 g
parmesan (shaved)Produits laitiers30 g
parsley (chopped)Fruits et légumes5 g
par portion
Nutrition
565kcal
- Glucides
- 63 g
- Protéines
- 29 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the chicken
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- Étape 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.
- Étape 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.
- Étape 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.
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