Chicken, pasta, and cheese. What’s not to love?
For this you will need:
4 boneless, skinless chicken breasts
salt and pepper
2 (28 oz.) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1 lb penne pasta
1-1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Season chicken with salt and pepper, to taste. Place chicken into a slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks. In a large pot of boiling salted water, cook pasta and drain well. Stir pasta and chicken into the slow cooker; top with cheeses.
Cover and cook on low for an additional 10-2- minutes, or until the cheeses have melted. Serve immediately, garnish with parsley.