Slow-Cooker Pesto Chicken Pasta

Source

Ingredients

Display units in Metric

		Ingredients
1 ¹⁄₂	lbs.	chicken breasts
¹⁄₂	tsp.	salt
¹⁄₄	tsp.	pepper
1	cup	jarred pesto I used Mezzetta
¹⁄₄	cup	salted butter
¹⁄₂		lemon
		These items don't get added until the end
1	lb.	rotini cooked and drained
1	cup	parmesan
2	cups	shredded mozzarella
¹⁄₄	tsp.	dried basil to garnish

Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.

Cover and cook on low for 5-6 hours without opening the lid during the cooking time.

Near the end of the cooking time, cook the pasta according to the package directions and drain well.

Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.

Serve and enjoy!

Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
Near the end of the cooking time, cook the pasta according to the package directions and drain well.
Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
Serve and enjoy!

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