Description
This creamy Tuscan chicken spaghetti is flavorful and so simple to make. It all just cooks on low in the slow cooker before getting tossed with spaghetti!
Ingredients
- 1 pound Boneless Skinless Chicken, Diced Small
- Salt And Freshly Cracked Black Pepper
- Garlic Powder, To Taste
- 1 jar (12 Oz. Size) Sun-dried Tomatoes, Drained, Rinsed And Thinly Sliced
- 8 ounces, weight White Mushrooms, Thinly Sliced
- 1-½ cup Baby Spinach, Packed
- 2 jars (15 Oz. Size) Roasted Garlic Alfredo Sauce
- 1 pound Spaghetti
Preparation
Season chicken generously with big pinches of salt, black pepper and garlic powder. Get out a large slow cooker and combine seasoned chicken, sun-dried tomatoes, mushrooms, spinach and Alfredo sauce in it. Turn to low and let it cook for 4 hours.
When the time is almost up, get a large pot of water on to boil. Salt it generously and cook spaghetti until tender, about 8 minutes. Turn off the slow cooker at this point and remove the lid. Drain the spaghetti and transfer it right into the slow cooker with the sauce. Toss together thoroughly, then serve immediately in pretty bowls!
