Roasted Red Pepper Alfredo Pasta with Chicken



While meal planning this week, I was doing some research into adding uncooked pasta into a slow cooker meal.  Almost everyone advised against it, but when I’ve added pre-cooked pasta to the slow cooker, it tends to get overcooked.  I figured there had to be a happy medium and decided to experiment.  Tonight was the perfect night to do so, as a last minute change of schedule dictated the need to cook something moderately quickly.

I threw the ingredients (below) into the slow cooker and hoped I wouldn’t need to resort to pizza delivery later.  I checked it after 2 hours and found it needed some stirring, but it was ready in less than 3 hours.  For my First Free peeps, this would be an easy meal to throw in before heading to Saturday night service, if you eat afterward.  For a quick weeknight dinner, I think you could cook it on high in 30 minutes or so.

I used some leftover rotisserie chicken, and I also threw in some leftover mixed vegetables from dinner a few nights ago.  Easy, delicious…too good not to share!


1 box (12 oz) Ronzini Garden Delight Tricolor Penne Rigate

2 jars Classico roasted red pepper alfredo sauce

1 cup water

2 cups cooked chicken breast

Mixed vegetables (optional)

Mix all ingredients in slow cooker.  Cook on low for 2-3 hours.





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