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Sundried Tomato Pasta


”This pasta has become a staple in our house. It’s rich, creamy, and packed with goodness!”
– Bobbie Jo


IngredientsDirections
5 cups Heavy Cream
OR Half-n-Half
3 skinless, boneless chicken
breasts
12 oz Sundried Tomato Pesto
(I like Rao’s)
1 pound pasta
4-5 cups SWP Broccoli
1 cup Parmesan, grated
Salt and Pepper to taste
**You can substitute cream
for 2 cups Heavy Cream and
3 cups chicken broth, but
note it will be drained when
serving.

1. Place chicken, cream, and pesto in crockpot and season with salt and
pepper. Cover with lid and cook on low for 4 ½ hours.
2. When there is half an hour of cooking left bring a large pot of water to a
boil and cook pasta until al dente. In another pot of boiling water cook
broccoli until fork tender.
3. When the chicken is fully cooked, cube or shred and return to crockpot.
Drain pasta and broccoli and add them to the crockpot. Stir well. Finally, add
in the parmesan cheese, stir and serve










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