MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Chicken Pasta
Categories: Poultry, Pasta, Cheese
Yield: 6 servings

1 1/2 lb Boned, Shinned chicken;
- trimmed of any fat
16 oz Bottle Italian Dressing
8 oz Cream cheese
1/4 c Grated fresh Parmesan
- cheese; more to sprinkle
- on the finished dish
1/4 ts Black pepper
16 oz Cavatappi pasta
Toasted breadcrumbs & minced
- fresh parsley; opt

EDITOR’S TIP: Use fresh Parmesan cheese instead of
shelf-stable shake cheese for this dish. It melts
smoothly into the sauce.

Spray the inside of the slow cooker with nonstick spray.
Place the chicken breasts in a single layer in the
bottom.

Pour all of the dressing over the chicken. Place the
brick of cream cheese on top of the chicken. Sprinkle
the grated fresh Parmesan over everything, along with
the black pepper.

Set the slow cooker to high, cover and cook everything
for about 4 hours until the chicken is done. You can
also cook it on the low setting for about 6-7 hours.

Shortly before the slow cooker is done, cook the
cavatappi pasta according to the package directions and
then drain. Already threw the box out? Here’s how to
cook pasta.

Using tongs or two forks, move the chicken to a plate or
cutting board. Then, use a stick blender to blend the
sauce inside the slow cooker for 2-3 minutes until it’s
smooth and creamy. If you don’t have a stick blender,
use a hand whisk.

EDITOR’S TIP: Blending the sauce at this stage before
other ingredients are added is the easiest way to get a
smooth and creamy sauce with no lumps or oily spots.

Use two forks to pull the cooked chicken apart into
shreds. You can do this on a cutting board or place the
chicken back in the slow cooker and shred it there. The
chicken should be very tender and pull apart easily.
Place the shredded chicken back in the slow cooker, if
you haven’t already.

Add the cooked cavatappi pasta to the slow cooker.
Gently stir everything together so the pasta and chicken
are coated with the sauce.

Spoon the chicken pasta onto plates or pasta bowls. Top
each dish with a generous sprinkle of grated Parmesan
cheese. You can also sprinkle on finely diced parsley
and toasted breadcrumbs for color and a little crunch.

Nancy Mock, Pisgah Switch, IL

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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