Here's what you'll need:
4 chicken breasts (or 6-chicken cutlets), thawed
8 ounces of cream cheese
1 can diced tomatoes
1 can Rotel tomatoes (mild)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
penne pasta- prepare enough for 4-6 servings (I use a gluten-free brand)
1/2 cup shaved Parmesan cheese or shredded Italian cheese blend
2 tablespoons cornstarch
2 tablespoons water
Makes 4-6 servings.
|Not pictured: penne pasta, Parmesan cheese, and corn starch.|
Spray bottom of slow cooker with cooking spray. Layer chicken in bottom of slow cooker. Sprinkle oregano, basil, garlic, salt and pepper on top of chicken.
Put both cans of tomatoes on top of chicken, including juice.
Cut cream cheese into small pieces and put on top of tomatoes.
Cook on low heat for 4 hours.
About 15 to 20 minutes before chicken and sauce is ready, prepare the pasta according to package directions. I use a gluten-free pasta.
Ten minutes before serving, stir cornstarch and water together. Add to sauce in slow cooker and mix together. Turn heat up to high for cook for ten minutes.
Serve chicken and sauce over pasta. Sprinkle with Italian cheese blend, or Parmesan cheese.