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!
ROASTED RED PEPPER ALFREDO PASTA WITH CHICKEN
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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