300x600
- 1 cup chicken broth
- ¼ tsp. cayenne pepper
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. dried leaf oregano
- ¼ tsp. red pepper flakes
- 1½ tsp. paprika
- 1 tsp. salt
- ¼ tsp. pepper
- 2 lbs. boneless skinless chicken breasts
- 1 small white onion diced
- 1 lb. fettuccine noodles cooked according to package
directions - 2 cups heavy cream
- ¾ cup parmesan cheese divided
- Add the chicken broth to the slow cooker, add the cayenne,
garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and
pepper. Stir. - Add the chicken breasts and flip them around in the seasoned
chicken broth to get the seasonings on the chicken. - Sprinkle the onions over the chicken and broth.
- Cover and cook on low for 6 hours without opening the lid
during the cooking time. - After the cooking time is done, add the heavy cream and
shred the chicken with 2 forks right in the slow cooker. - Add the cooked and drained pasta and a ½ cup of the Parmesan
cheese. Stir. - Sprinkle over the remaining parmesan cheese. I added a touch
more paprika and also parsley flakes to the top of my pasta to make it look
pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the
sauce thicken from the gluten in the pasta. - Serve and enjoy!
This Recipe adapted from >>>> Click Here
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