Everything you like about marry me – now with pasta, slow ease of stove and maybe even a ring. This is my comfortable taking over the famous, creamy and aroma favorite. (Marriage is not guaranteed but compliments are definitely.)
Highlighted recipe
- This is my slow stove pasta when I want something creamy, comforting and irresistible.
- I created this Marry Me chicken pasta to be quite easy for a week, but special enough to share with someone you love.
- Each bite is packaged with chickens, in a rich – simple sauce in Crockpot.
Key ingredients
Here’s what all the aroma brings together:
- CHICKEN – boneless and without skin, spicy and cooked to the tender.
- Alfredo sauce – A shortcut, but has a homemade taste added to other ingredients.
- Dried tomatoes in the sun – These are the star of the plate, adds sweetness and a rustic aroma.
- Spaghetti – holds all the poor kindness.
- Parmesan and Mozzarella cheese – It connects everything together and what is the cheeseless pasta?
- Italian spices – an aromatic mixture of herbs, garlic, paprika and a tip of red pepper flakes.
- Season the chicken and strats it with garlic, red dried in the sun and Alfredo sauce in your slow stove.
- Allow it to cook low and slowly to auction.
- Boil the pasta, then chop or chop the cooked chicken.
- Mix everything along with the cheese.
Sarah’s notes and variations
Do not be tempted to add unclean pasta to the slow stove. The slow stove does not become hot enough to cook the pasta properly.
Add additional vegetables by adding mushrooms to the beginning of cooking time and about 2 cups of spinach when mixing the pasta.
If the sauce thickens too much after cooking, mix in 1/4 to 1/2 cup of milk or heavy cream, while mixing the pasta to lose it. Or my other trick is to add some cooking liquid for pasta.
Suggestions of serving:
You can serve the sauce and chicken over the rice instead of shaking in the pasta, if you want.
Serve with a side salad or you can add additional sides, such as Lent Brussels Bruxelles or Green Slow Poan and Blide.
Sprinkle more parmesan over each portion. Don’t forget to add bread!
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Put the chicken breasts in the bottom of the slow stove and season evenly with salt, black pepper, Italian spice, paprika and red pepper flakes. Sprinkle the chopped garlic and dried tomatoes in the sun chopped on top. Pour both Alfredo sauce jars over the chicken, completely covering the chicken.
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Cover and cook the chicken for 5-6 hours or high level for 3-4 hours, until the chicken is fragrant and completely cooked.
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About 15 minutes before the chicken is over, bring a large pot with salt water to a boil. Cook the spaghetti according to the package instructions for the dent, then drain and set aside.
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When the chicken is finished, remove it from the slow stove and place it on a cutting board. Use two forks to chop the chicken in bite sizes or to cut into cubes.
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Turn the shredded or cubisted chicken to the slow stove and mix it in the Alfredo sauce until it is well combined.
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Add the cooked spaghetti to the slow stove and mix well to cover the pasta evenly in the sauce and distribute the chicken.
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Sprinkle the grated parmesan cheese and the crushed mozzarella cheese over the slow stove. Mix until the cheeses are melted and fully incorporated, then cover and allow everything to warm up about 10 minutes down.
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Serve hot pasta, garnished with fresh basil and additional parmesan cheese. Enjoy it!
Calories: 714kcal | Carbohydrates: 55g | Protein: 44g | Fat: 34g | Saturated fat: 16g | Polyunsaturated fat: 7g | Monoinsaturated fat: 9g | Trans fat: 0.01g | Cholesterol: 188Mg | Sodium: 1750Mg | Potassium: 908Mg | Fiber: 3g | Sugar: 7g | Vitamin A: 426yl | Vitamin C: 5Mg | Calcium: 205Mg | Iron: 2Mg
Nutrition information is generated automatic. This information is an estimate; If you are on a special diet, please use your own calculations.
