Name: Pesto chicken and tomato pasta
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/3 cup tomato passata; 3 tbsp chicken broth; 1 tbsp basil pesto; 1 clove garlic, minced; 3/4 tsp dried Italian seasoning; 1/4 tsp black pepper; 2.5 oz farfalle pasta; 1 1/2 tbsp grated parmesan cheese; 3/4 tsp balsamic vinegar; 1 1/2 tsp salt; 5 cups water

Nutrition

Per serving

562 calories

Protein: 48g; 34% of calories
Carbs: 65g; 46% of calories
Fat: 12g; 20% of calories

Instructions

Prep 15 min · Cook 3 hr 15 min

In a small slow cooker, stir together the tomato passata, chicken broth, minced garlic, Italian seasoning, black pepper, and half the salt. Place the whole chicken breast into the sauce, turning once to coat.
Cover and cook on high for 3 hours, or until the chicken reaches an internal temperature of 165°F.
When the chicken is nearly ready, bring the water and the remaining salt to a boil in a large pot. Add the farfalle and cook for 10 to 12 minutes until al dente. Reserve about two tablespoons of the cooking water, then drain the pasta.
Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker. Stir in the pesto and balsamic vinegar.
Add the drained pasta to the slow cooker and toss well to coat with the sauce, adding the reserved pasta water if it seems dry. Plate the pasta and top with the parmesan cheese.

Nutrition

Ingredients

Instructions

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