Chicken Parmesan Pasta
Servings : 6
Ingredients
- 2 lbs boneless, skinless chicken breast
- 1 can crushed tomatoes 28 oz (or 2 cans, 15 oz)
- 1 can Diced Tomatoes 28 oz (or 2 cans, 15 oz)
- 2 Tbsp Italian seasoning
- 2 Tbsp bottled minced garlic
- 10 oz frozen diced bell peppers
- 1 cup frozen diced onions
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper
- 1 lb 100% whole wheat penne or other 100% whole grain pasta
- 32 oz Chicken broth no sugar added
- 1 1/2 cups mozzarella grated
- 1/2 cup parmesan cheese grated
Instructions
To Cook Immediately: Slow Cooker
- Add chicken, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to a slow cooker. Cook on low 6 hours or on high 4 hours. Shred chicken. Add pasta and broth. Cook on high 30-45 minutes or until pasta is cooked. Top with cheeses and cook an additional 5-10 min to melt the cheese.
To Freeze
- Add chicken, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to a freezer bag. Freeze.
To Cook After Freezing
- Add frozen meal to a slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken. Add pasta and broth. Cook on high 30-45 minutes or until pasta is cooked. Top with cheeses and cook an additional 5-10 min to melt the cheese.
To cook immediately: Instant Pot
- Add chicken, 1/2 cup water, both tomatoes, italian seasoning, garlic, peppers, onions, salt, pepper and crushed red pepper to instant pot. Lock lid; set valve to sealing. Program for manual-high and 25 minutes. Quick release. Shred chicken. Add pasta and broth. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Natural Pressure Release or Quick Release. Top with cheeses and let stand an additional 5-10 min to melt the cheese.