Chicken With Basil Cream Sauce-Slow Cooker |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a recipe from Arlene Burnett, Pittsburgh Post-Gazette. I changed it to use jarred pesto sauce because I am really lazy, but will include the Pesto Sauce recipe. I doubled the recipe and cooke it for 4-6 hours on low. Ingredients:
2 chicken breast halves, skinless, boneless, trimmed of fat |
salt & freshly ground black pepper |
1 cup jarred alfredo sauce |
3 -4 tablespoons pesto sauce |
1 garlic clove, small, minced |
2 tablespoons pne nuts |
1 cup basil leaves, firmly packed |
1 tablespoon parmesan cheese, grated |
1/3 cup olive oil |
Directions:
1. Spray the inside of the slow cooker with cooking spray.
2. Arrange the chicken breasts in the slow cooker.
3. Sprinkle with salt and pepper.
4. In a small bowl combine the Alfredo sauce and the pesto sauce.
5. Stir to combine then pour over the chicken.
6. Cover and cook on low for 4-6 hours.
7. Cook until chicken is cooked and tender.
8. Pesto:.
9. Combine the garlic and pine nuts in a small food processor and until finely chopped.
10. Add basil and parmesan cheese and process until it becomes a coarse paste.
11. With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
12. Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
13. Per Arlene:.
14. She added 1/4-1/2 cup of Alfredo sauce.
15. She cooked linguine, add the extra sauce and tossed.
16. Then placed the chicken on a platter, placed the chicken on top with the additional sauce.
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