Skip to main content

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










  1. 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.

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

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

  4. 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.

  5. Serve and enjoy!


Read Full Recipe ---> Click Here







Labels:

Comments

Post a Comment

Popular posts from this blog

Sugar Cookie with Sugar Cookie Frosting

1 cup (2 sticks or 226g) unsalted butter, softened 1 1/4 cups (250g) granulated sugar 3/4 cup (94g) confectioners sugar 3 (6 ounces) eggs, room temperature 3/4 cup (168g) vegetable oil 1 teaspoon cream of tartar 1 teaspoon salt 5 1/2 cups (688g) all-purpose flour 1/2 cups (113g) unsalted butter, softened 3/4 cups (173g) sour cream 4-5 cups (440-550g) confectioners sugar 1 teaspoon salt red food color Preheat oven to 350°F. In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined. Drizzle in oil and pour in eggs and mix well. In a bowl add the cream of tartar and salt to the flour and roughly sift. Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl. Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet. Roll out each cookie dough ball until it is smooth and round. Using a kitchen glass that has been pres...
Post a Comment
Read more

Peppermint Oreo Balls

Peppermint Oreo Balls Home » Uncategories » Peppermint Oreo Balls Ingredients 36  Oreos 8  ounces  cream cheese 16  ounces  white chocolate melting wafers 1/2 teaspoon peppermint extract 48 crushed peppermint candies Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1" balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for  20 minutes , or until hardened. Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.  Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper. Base Recipe adapted from this SITE
Post a Comment
Read more