Tuscan Sun Pasta Recipes

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA

Slow-Cooker Creamy Tuscan Chicken Pasta image

You asked for it, and the Betty Crocker Kitchens are delivering! Now you can make one of our most popular Instant Pot™ recipes, Creamy Tuscan Chicken Pasta, in the slow cooker. This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
8 oz uncooked campanelle pasta (2 3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Cup, Sodium 760 mg, Sugar 3 g, TransFat 0 g

TUSCAN SUN PASTA

Tuscan Sun Pasta image

Make and share this Tuscan Sun Pasta recipe from Food.com.

Provided by Acoustic Indigo

Categories Spaghetti

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups cooked spaghetti
1/4 cup olive oil
8 pepperoncini peppers, finely minced
1/2 cup spaghetti sauce (Muir Glen Garlic Roasted Garlic is by far the best I've found)
1 teaspoon oregano
1 teaspoon garlic granules or 2 tablespoons fresh garlic, minced fine

Steps:

Saute olive oil, peppers and herbs on medium heat for 4 minutes.
Add noodles and sauce, stir.
Continue to cook until just heated; strive for al dente (slightly firm) noodles.
Serve. Buon appetito!

Nutrition Facts : Calories 627.9, Fat 30.4, SaturatedFat 4.3, Sodium 3728.5, Carbohydrate 77.1, Fiber 7.4, Sugar 16.6, Protein 14.2

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