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Before you jump to Chicken Artichoke Pesto Pasta (crocpot) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to chicken artichoke pesto pasta (crocpot) recipe. You can have chicken artichoke pesto pasta (crocpot) using 16 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Chicken Artichoke Pesto Pasta (crocpot):
- Take 5 lb chicken thighs, I used the frozen pack I had in freezer
- Take 1 pack frozen spinach
- Prepare 3 cans condensed cream of mushroom soup
- Provide 3 mushroom soup cans of milk
- Use 1 can black olives drained and halved
- You need 1 (4 oz) pack sundries tomatoes cut into quarter size pieces
- Use 1 lg can mushrooms drained
- Take 2 (6.5 oz) jars marinated artichokes drained and halved
- Get 1 tbsp pesto
- Use 1 box your favorite pasta like ziti, rigatoni etc
- Get 2-4 cups mozzarella or provolone etc (cheesey texture to food)
- Get 1 tbsp crushed red pepper flakes
- Get 1 tbsp black pepper
- Get 1 tbsp dried minced onion
- Get 1 tbsp fresh minced garlic
- Take 1 tbsp parsley flakes or Italian seasoning
Instructions to make Chicken Artichoke Pesto Pasta (crocpot):
- 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.
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