This recipe is so easy. It was perfect for a Sunday dinner and because it is so simple, it gave me plenty of time/energy to make garlic knots to serve with it.
1.5 lbs boneless skinless chicken breasts (3 breasts), cubed
1 jar (about 15 oz) alfredo sauce (I used Classico Roasted Garlic)
1 teaspoon dried onion
salt & pepper
1/2 cup sun dried tomatoes
1 cup fresh baby spinach
1/2 lb pasta, cooked (we used capellini/angel hair)
Cube your chicken breasts then season with salt & pepper.
Add the chicken to the crock pot and sprinkle with the dried onion.
Pour the jar of alfredo sauce over the chicken. I also added a little water (about 1/4 cup) to the jar, closed the lid, shook it, then added that to the crock pot as well.
Cover and cook on high for about 4 hours or low for about 6.
Once the 4 (or 6 hours) are up, add in the sun dried tomatoes (julienne them, if necessary – mine, from Trader Joe’s, came that way).
Tear up the baby spinach and toss that in, too.
Stir and let the spinach wilt and the tomatoes slightly soften.
Meanwhile, cook the pasta then spoon on top.