Ingredients
The following ingredients have 4 Servings
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian mixed herbs
- 1 tsp salt
- ½ tsp dried chilli flakes
- ¼ tsp ground white pepper ((or use black pepper))
- 3 large skinless chicken breasts
- 225 g (8 oz) full fat cream cheese
- 1 tbsp Dijon mustard
- 300 g (10.5oz) dried pasta (cooked per pack instructions)
- 60 ml (¼ cup) of the pasta cooking water, use if needed
- 50 g (½ cup) grated parmesan cheese, ( plus extra to serve)
- Flat leaf parsley (, to garnish)
- Salt and pepper to season (, to taste)
Instruction
- Add the chicken to the slow cooker and sprinkle with the seasoning to coat.
- Top the chicken with the mustard and cream cheese, cover and cook on HIGH for 3 hours or on LOW for 5 hours.
- Shred the chicken using two forks in the slow cooker.
- Meanwhile, cook your choice of pasta in salted water until al dente. Drain, reserving some of the cooking water.
- Add the pasta to the slow cooker and stir to coat in the creamy sauce. Add a little of the cooking water, as needed, to loosen the sauce. Stir in the parmesan.
- Serve with chopped flat leaf parsley and season to taste.
