Servings: 6 Prep time: 20-25 Minutes Cook: High 3-4 Hours
1 ½ pounds boneless, skinless chicken breast halves, cut into bite-size pieces
1 jar (16-ounces) alfredo pasta sauce (Classico)
1 can (14.5 –ounces) diced tomatoes with onion, celery, and bell pepper (Hunts)
1 can (14-ounces) reduced sodium chicken broth (Swanson)
1 medium red bell pepper, cut into strips
4 teaspoons Cajun seasoning (McCormick)
1 pound dried bow tie pasta
Chopped fresh chives (optional)
1. In a 4-quart slow cooker, stir together chicken, pasta sauces, undrained tomatoes, chicken broth, bell pepper, and Cajun seasoning until thoroughly combined.
2. Cover and cook on HIGH heat setting for 3-4 hours.
3. In a large pot of salted, boiling water, cook pasta for 9-10 minutes or until al dente. Drain. Serve chicken mixture over pasta. Sprinkle with chives (optional).
posted by Bill Freeman
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