For this dish, I like to prepare the chicken and ingredients I will need the night before, so when I wake up on Sunday morning, I can dump it all in the crockpot and let that cook away until I get home from church. Works like a charm every single time! Isn’t that just awesome?! You can make the whole thing and then freeze half of it to have a meal that is good to go whenever you are in a pinch.
That is effective and frugal. I love it!
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound Barilla penne
1 1/2 cups Kraft shredded mozzarella cheese
1/4 cup freshly grated Kraft Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
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Quick Tip: Prepare this the night before and let it cook overnight so it’s ready by morning.
Thank you to Eat At Home Cooks for this amazing photo.