Cajun Chicken Pasta: 8 servings
1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper
a pinch of crushed red peppers
1 pound Bowtie pasta
Parmesan cheese and chives (for garnish)
Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours.
Serve overcooked pasta.
From Barb Arden
Happy 19th Birthday!
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