Slow Cooker Creamy Tuscan Chicken
Fixings 1 tablespoon spread
1 bundle (20 oz) boneless skinless chicken bosoms
1 container (15 oz) Alfredo pasta sauce with simmered garlic
1 container (7 oz) sundried tomato strips, cut into flimsy strips (around 1/2 cup)
1/4 cup ground Parmesan cheddar
1 teaspoon Italian flavoring
1 cup slashed new spinach
STEP
In 12-inch nonstick skillet, liquefy margarine over medium-high warmth. Include chicken bosoms; cook 3 to 5 minutes, turning once, until carmelized.
In 3 1/2-to 4-quart moderate cooker, place chicken bosoms.
In medium bowl, blend Alfredo sauce, sundried tomatoes, Parmesan cheddar and Italian flavoring until very much blended. Pour over chicken bosoms. Spread; cook on Low warmth setting 3 to 4 hours or until chicken is never again pink in focus (165°F). Mix in spinach; cook 5 minutes longer. Serve over linguine, whenever wanted.
1 bundle (20 oz) boneless skinless chicken bosoms
1 container (15 oz) Alfredo pasta sauce with simmered garlic
1 container (7 oz) sundried tomato strips, cut into flimsy strips (around 1/2 cup)
1/4 cup ground Parmesan cheddar
1 teaspoon Italian flavoring
1 cup slashed new spinach
In 12-inch nonstick skillet, liquefy margarine over medium-high warmth. Include chicken bosoms; cook 3 to 5 minutes, turning once, until carmelized.
In 3 1/2-to 4-quart moderate cooker, place chicken bosoms.
In medium bowl, blend Alfredo sauce, sundried tomatoes, Parmesan cheddar and Italian flavoring until very much blended. Pour over chicken bosoms. Spread; cook on Low warmth setting 3 to 4 hours or until chicken is never again pink in focus (165°F). Mix in spinach; cook 5 minutes longer. Serve over linguine, whenever wanted.