Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups (600ml) chicken broth
- 1/2 teaspoon garlic purée
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 lb (450g) boneless skinless chicken thighs (cut into 1-inch cubes)
- 2 3/4 cups (350g) penne pasta
- 6 tablespoons chopped sun-dried tomatoes
- 8 ounces (225g) cream cheese (softened)
- 3/4 cup (100g) grated Parmesan cheese
- 5 ounces (150g) baby spinach
Instruction
- Pour the chicken broth into your slow cooker and mix in the Italian seasoning, oregano, garlic, salt, and pepper flakes.
- Add the chicken cubes, cover the slow cooker, and set on High for 1 ½ - 2 hours.
- When the chicken is cooked through (internal temperature of 165F / 90C), add the pasta and tomatoes. Cover and cook on High for about 30 minutes until the pasta is al dente making sure to stir once half way through cooking.
- Add the cheeses, stirring until melted. Then add the spinach and allow to cook for a few minutes until wilted. Then serve.
