CROCKPOT PESTO CHICKEN PASTA

Crockpot meals are my favorite this time of year. When the days start to shorten, I'd rather spend my evenings outside and let dinner cook itself! Plus- this crockpot pesto chicken dish is perfect for those chilly fall evenings. This recipe can also be made with all Aldi ingredients!

INGREDIENTS:

• 2 boneless, skinless chicken breasts

• 1 16 oz package Reggano rotini (or pasta of your choice)

• 1 jar Priano pesto

• 2 tbsp butter

• 1 1/2 cups chicken broth

• 1/4 cup lemon juice

• 1/2 cup shredded mozzarella cheese, divided

• 1/4 cup grated Parmesan

• 2 tbsp minced garlic

• 1 tbsp onion powder

• 1 tsp red pepper flakes

• Salt and pepper

DIRECTIONS:

1. Place chicken breasts in a crockpot with lemon juice, garlic, onion powder, red pepper flakes, butter, salt and pepper. Heat on high for 30-45 minutes. If cooking from frozen, leave in for 90 minutes.

2. One chicken is cooked, shred.

3. Add your chicken broth, pasta, Parmesan, and pesto. Stir until combined. If some of the pasta isn't completely covered by the liquid- that's ok!

4. Cook on high for an additional 10 ish minutes, stirring occasionally.

5. When the pasta is about 3/4 of the way done, add 1/2 of the shredded mozzarella and stir. Sprinkle remaining mozzarella on top.

6. Cook until pasta is al dentè, then serve!

Be sure to turn off your crockpot so the pasta doesn’t overcook! 👍🏼