Chicken Tomato Alfredo

 

What You'll Need:

- 2 Chicken Thighs

- 1 14.5 oz can of chicken broth

- 1.5 cups of milk (or heavy cream)

- 1/2 medium onion

- 1 package of cherry tomatoes

- 4 cloves of garlic

- Miscellaneous spices: salt, black pepper, garlic (grinder), garlic powder

- 1 pound of the pasta of your choice (I chose tortellini, but honestly this'll work with any pasta you like)

- Parmesan cheese

- Cream cheese (softened)

- 1 bag of spinach

How Long It'll Take: 

This is another crock pot meal, so prep is fairly quick, depending on how thorough you want to be. For example, an optional step would be to pan-fry the chicken thighs before cooking, so that would take longer. Cook time is approximately 4 hours on high. 

Let's Get Started:

**Optional First Steps**

A. Brown your chicken thighs in a pan with a little olive oil.

B. In the same pan, cook your onions, sliced cherry tomatoes, and brown your garlic, then add to your crock pot.

**If you haven't done the above steps, start here:**

1. Put your chicken thighs in the crock pot.

2. Slice your tomatoes in halves, cut your onion up in to small pieces, and crush your garlic. Add all three to the crock pot over the chicken.

3. Add your miscellaneous spices.

4. Add the chicken broth, milk/heavy cream, and butter. Let cook for 3 hours (minimum).

5. When the chicken is cooked, remove and de-bone (unless boneless). Shred the chicken.

6. While the chicken is out of the pot, cook your pasta on the stove, and add the cream cheese and parmesan cheese to the leftover sauce in the crock pot. Whisk until smooth (if needed).

7. Add the spinach to the crock pot and allow it to cook.

8. Add your chicken back into the crock pot, mix.

9. Add your pasta to the sauce, mix, and serve.