Ingredients
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1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
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1 (16 ounce) jar alfredo sauce (book recommends Classico)
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1 (14 1/2 ounce) can diced tomatoes, undrained (with green pepper celery and onion)
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1 (14 ounce) can reduced-sodium chicken broth (Recommend leaving out, makes too sauce runny)
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1 medium red bell pepper, cut into strips
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4 teaspoons cajun seasoning
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fresh chives, chopped
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1 lb dry bow tie pasta
Instructions
- In the slow-cooker, stir together chicken, alfredo sauce, tomatoes and juices, chicken broth, peppers and cajun seasoning.
- Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.
- Cook pasta according to directions on package, serve chicken and sauce over cooked pasta and garnish with chives if desired.