Slow Cooker Pesto Mozzarella Pasta

1½ lbs. chicken breasts

½ tsp. salt

¼ tsp. pepper

1 cup jarred pesto I used Mezzetta

¼ cup salted butter

½ lemon

These items don’t get added until the end

1 lb. rotini cooked and drained

½ cup parmesan

2 cups shredded mozzarella

¼ tsp. dried basil to garnish

Add the chicken to the slow cooker. Sprinkle with the salt
and pepper. Spread over the pesto, squeeze the lemon juice over the chicken.
Cut the butter into slices and lay over the chicken.

Cover and cook on low for 5-6 hours without opening the lid
during the cooking time.

Near the end of the cooking time, cook the pasta according
to the package directions and drain well.

Shred the chicken with 2 forks. Add the cooked pasta and the
parmesan cheese, stir everything until the pasta is coated with the buttery
pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the
mozzarella cheese over the pasta. Cover for about 15 more minutes or until the
cheese has melted.

Serve and enjoy!

Read Full Recipe ---> Click Here

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