• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 large boneless, skinless chicken breasts (about 2 pounds)
  • 1 medium onion, finely chopped
  • 2 15 ounce cans tomato sauce
  • 2 TBSP tomato paste
  • 1 TBSP dried basil
  • 1 tsp dried parsley
  • 2 TBSP garlic powder
  • 1/2 tsp crush red pepper flakes
  • 1 pound penne pasta
  • 2 cups low-sodium chicken broth
  • salt and pepper to taste
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 TBSP fresh parsley leaves, chopped
  • 1 tsp dried oregano
  1. Instructions
  2. In the slow cooker combine onion, tomato sauce, tomato paste, basil, oregano, garlic, and red pepper flakes.
  3. Season chicken with salt and pepper as desired, place in the slow cooker, pushing down so chicken is covered with tomato mixture.
  4. Cover slow cooker and cook on low 4 hours.
  5. When chicken is cooked (165 degrees on meat thermometer), remove chicken breasts and allow to cool. Shred chicken into bite size pieces. Set aside.
  6. Turn slow cooker to high. Add 1 cup of the broth and wait 20 minutes. Add pasta and stir. Cook pasta until tender, about 20 minutes. Add additional broth in 1/2 cup increments if the sauce becomes too thick.
  7. Add the chicken back into the slow cooker and stir to coat with sauce.
  8. Sprinkle mozzarella and parmesan cheese over the pasta mixture. Turn the slow cooker back to low and cook additional 15 – 20 minutes until the cheese is melted.
  9. Garnish with parsley and serve.