This one is for mushroom lovers! You'll easily have these ingredients on hand--I love cooking from the pantry. You can go do your errands while the sauce is cooking, come back, and toss in the pasta!
Two boneless skinless chicken breasts chunked up
One can roasted garlic mushroom soup
1/2 cup water
1/2 onion, chopped
2 cups sliced baby portobella mushrooms
1 tablespoon fresh flat-leaf parsley, chopped
12 ounces dried linguine or spaghetti
2 tablespoons butter
a splash of olive oil
freshly grated parmesan cheese
Place the chicken, soup, water, onion, and mushrooms in the slow cooker and let the sauce cook 4 to 6 hours on low, until the chicken is cooked through. Cook the linguine according to package directions. Drain and toss with butter and olive oil. Toss the linguine and fresh parsley in the slow cooker with the mushroom chicken sauce. Top with parmesan to taste. Easy and delish!
Eat, Write, Dream, Stitch, and make it slow.
This sounds lovely - BUT - I just gave my slow cooker to my daughter!!! Might have to claim it back. lol. x Jo
ReplyDelete