I needed to utilize crisp fixings, to help me to remember the flavors of summer, since I have been cooped up inside. I cooked chicken bosoms with crisp cut tomatoes, onion, and a lot of garlic. When the chicken was cooked, I destroyed it in the slow cooker.
The tomatoes discharged juices, and I included a dash of cream alongside entire grain penne, and enabled that to cook for around 30 minutes, to mellow the pasta. When it was nearly done, I hurled in some ricotta, newly ground mozzarella and Parmesan, and hacked new basil.
This is a supper that shouts daylight and warmth. The mix of cheeses helps me to remember a generous lasagna, yet the tomato and cream sauce helps it up. The new basil is my preferred part. In the event that you have been prepared for winter to be finished, you need some new basil in your life. It'll help. I guarantee.
Also try our recipe Chicken and Broccoli Stuffed Spaghetti Squash
This is a dinner that screams sunshine and warmth. Clean eating chicken lasagna in a slow cooker. Made with healthy, clean ingredients.
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 onion, diced
- 4 cloves garlic, minced
- 4 ripe tomatoes, diced
- 1/2 cup heavy cream
- 1 cup uncooked whole grain penne
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, cut into small cubes
- 1/4 cup shredded Parmesan
- 8 basil leaves, cut into thin strips
- Salt and pepper to taste
Instructions
- Add chicken, onion, garlic and tomatoes to a crock-pot. Cook on low for 4 hours, or until chicken is cooked through.
- Add in heavy cream and penne, turn up to high, and cook 30 minutes, or until pasta is al dente.
- Add remaining ingredients, stir well, and cook an additional 10 minutes, or until cheese is melted.
Read more our recipe : Brazilian Fish Stew (Moqueca Baiana)
Source : https://bit.ly/2Q6zVPj
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