Since it's Sunday, and we will be gone tubing most of the day, it seemed like a good idea to make sure dinner would be prepared when we get back from a chilly and long afternoon on the slopes :) And with the impending snowstorm on it's way, why not settle in tonight with a bowl of yummy soup and fresh out of the oven dinner rolls! Here's what you need!
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- 1/2 cup chopped white onion
- 1/2 cup shredded Parmesan cheese, plus extra for garnish
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
- 4 ounces uncooked dry gemelli or penne pasta
- Chopped fresh basil or parsley, for garnish
- In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.
- Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente.
- Serve garnished with extra Parmesan cheese and chopped basil or parsley.
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