Crockpot Italian Chicken Pasta

Wednesday, January 23, 2013

I have been trying to use more homemade dressings and marinades. I gave this dressing a shot:

Zesty Italian Dressing Recipe

1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)
1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar, or sucanat
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt let's get to my recipe for Crockpot Italian Chicken Pasta


1 cup Italian Dressing
6 Boneless Skinless Chicken Thighs
4 oz cream cheese
1 bag frozen veggies (broccoli, carrots, etc)
8 oz Penne Pasta (we used Trader Joes, I like the brown rice one)
Parmesan Cheese (if that is your thing)

Combine Italian Dressing and chicken and marinade overnight (or you can freeze and thaw later)

Toss the thighs (with marinade) into the crockpot for 8 hours on low.

When there is about 30-60 minutes left cook the veggies and boil the pasta and remove the chicken and add cream cheese to the liquid in the crockpot.

Shred up the chicken and toss it back in, adding the cooked veggies drained penne pasta

Keep everything warm using the Warm or Low setting, until you are ready to eat.

Top with Parmesan cheese.

This made 4-6 servings...depends on who you are feeding!!

I gave both kids a pretty big helping, but didn't think they would finish it. And they both did!!

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