Crock Pot Chicken Pasta With Smoked Gouda Recipes
CROCK POT CHICKEN PASTA WITH SMOKED GOUDA
Make and share this Crock Pot Chicken Pasta With Smoked Gouda recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch cubes; place in crockpot.
- Add zucchini, gravy mix, water, and seasoning.
- Cover and cook for 5 to 6 hours on low.
- Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking.
- Prepare macaroni/pasta according to package directions.
- Stir in hot cooked macaroni.
Nutrition Facts : Calories 658, Fat 20.8, SaturatedFat 11.5, Cholesterol 165.7, Sodium 902.3, Carbohydrate 51.3, Fiber 3.9, Sugar 5.2, Protein 63.6
SLOW-COOKER GOLDEN CHICKEN PASTA
Steps:
- Turn a slow cooker to low and coat it with cooking spray.
- Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
- Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
- Just before serving: Cook the pasta according to the package directions.
- Serve the chicken with the pasta and garnish with the Parmesan and parsley.
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- In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.
- In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.
- Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.
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