Tuesday, 24 September 2013

Mexitalian Chicken Pasta

Sometimes you need a tasty super easy meal...

Mexitalian Chicken Pasta

1 lb chicken, diced or cut into small pieces
1 cup pre-made Alfredo Sauce
1 cup Salsa
3 cups Cooked Pasta
1 cup Cheddar Cheese, shredded 

Slow cooker directions: add chicken, alfredo sauce and salsa. Stir and cook for 3 hours on high. Add cooked pasta, stir well, and continue cooking for another 1/2 hour until all the sauce has been absorbed. Add cheese and cook until melted (about 10 minutes). Stir in melted cheese and serve.

Oven directions: combine chicken, sauces and pasta in an oven proof dish. Bake for 30 minutes (or until chicken is cooked). Top with cheese and bake another 10 minutes until cheese is melted and bubbly.

Serve with your favourite salad and delicious garlic bread for an easy meal that even kids can make!

This meal can be frozen to make it even easier!

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


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