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| Crockpot Italian chicken and fettuccine | | Print | |
| Written by Larry Aiello |
|
Crockpot Italian Chicken and Fettuccine 4 servings 1-2 skinless chicken breast (boneless) 14 1/2 ounce can tomatoes (stewed) preferably Italian-style 9 ounce can of green beans 6 ounce can tomato paste preferably Italian-style 1 onion (small), sliced 1 teaspoon dried Italian seasoning, or little more depending on your taste 2 minced cloves garlic 6 ounces fettuccine, cooked and drained 1 cup fresh mushrooms (optional) parmesan cheese To prepare Cut the chicken into about one-inch pieces then set aside. Place the onion, mushrooms (optional) and green beans in your slow cooker. Put the chicken pieces over the veggies. In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour it all over the chicken. Cook and cover on a low-heat setting for 5-6 hours. Serve over hot cooked fettuccine (al dente). Sprinkle with Parmesan cheese. |
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