| Prep Time | 5 Minutes |
| Cook Time | 3 Hours |
| Servings | Serves |
Ingredients
- 3 Chicken Breasts
- 1 jar Pesto
- 500 mls Chicken Stock
- Salt and Pepper to taste
- 350 grams Pasta uncooked
- 200 grams Cream Cheese
- 100 grams Mozzarella
- 50 grams Parmesan Cheese
- 1 cup Baby Spinach
Ingredients
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Instructions
- Add chicken breasts into your slow cooker, then add the pesto. Add some water to the pesto jar and shake, then pour into your slow cooker. Followed by chicken stock and salt and pepper.
- Cook on high for 2 hours, or low for 4 hours.
- Shred the chicken using two forks.
- Add in the pasta, cream cheese, mozzarella, paremsan and the spinach and mix.
- Cook on high for another 30-40 minutes until the pasta is cooked through and sauce has thickened.
- Sprinkle over some fresh parsley or basil to serve.
Recipe Notes
NOTES : You can add some cornflour mixed with cold water to help thicken it if needed or in a rush.
CREDIT : Planet Food on Facebook.
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