Recommendation to Serving Yummy Chicken Artichoke Pesto Pasta (crocpot)
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To make an extraordinary Chicken Artichoke Pesto Pasta (crocpot), here are the components needed:
- Take of chicken thighs, I used the frozen pack I had in freezer.
- Get of frozen spinach.
- You need of condensed cream of mushroom soup.
- Use of mushroom soup cans of milk.
- Provide of black olives drained and halved.
- Get of pack sundries tomatoes cut into quarter size pieces.
- Take of lg can mushrooms drained.
- Get of jars marinated artichokes drained and halved.
- Use of pesto.
- Use of your favorite pasta like ziti, rigatoni etc.
- Get of mozzarella or provolone etc (cheesey texture to food).
- Get of crushed red pepper flakes.
- Use of black pepper.
- Take of dried minced onion.
- You need of fresh minced garlic.
- Take of parsley flakes or Italian seasoning.
After readying the components, next you are good to make your 5-star Chicken Artichoke Pesto Pasta (crocpot) by following the procedures below:
- In crocpot put chicken frozen or thawed. **(I recommend without skin or bone.) Pro tip: If frozen and has skin, after about 45 min into recipe remove chicken and it will be warm enough to easily break apart the pieces and deskin. (Remove bone once chicken is thoroughly cooked.).
- Add into crocpot all ingredients EXCEPT PASTA.
- Cook until chicken is thoroughly cooked. Then pull into smaller chunks remove the bone if any, and mix in the now drained COOKED box of pasta. Adding in your cheese and mix..
Recipe : Chicken Artichoke Pesto Pasta (crocpot)
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