CHICKEN WITH BASIL CREAM SAUCE-SLOW COOKER
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.
Provided by mandabears
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray the inside of the slow cooker with cooking spray.
- Arrange the chicken breasts in the slow cooker.
- Sprinkle with salt and pepper.
- In a small bowl combine the Alfredo sauce and the pesto sauce.
- Stir to combine then pour over the chicken.
- Cover and cook on low for 4-6 hours.
- Cook until chicken is cooked and tender.
- Pesto:.
- Combine the garlic and pine nuts in a small food processor and until finely chopped.
- Add basil and parmesan cheese and process until it becomes a coarse paste.
- With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
- 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.
- Per Arlene:.
- She added 1/4-1/2 cup of Alfredo sauce.
- She cooked linguine, add the extra sauce and tossed.
- Then placed the chicken on a platter, placed the chicken on top with the additional sauce.
Nutrition Facts : Calories 257.2, Fat 23.9, SaturatedFat 4, Cholesterol 24.3, Sodium 70.8, Carbohydrate 1.9, Fiber 0.7, Sugar 0.3, Protein 9.5
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