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Sunday, March 8, 2009

Day 41: Chicken and Noodles Alfredo


1 lb boneless skinless chicken thighs, but into 3/4 inch pieces
1 can (14 oz) quartered artichokes, drained
1 jar (16 oz) alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles (5 oz)
2 tbsp shredded parmesan cheese

1. In 3-4 quart slow cooker, mix chicken, artichokes, pasta sauce and water.
2. Cover; cook on low heat setting 5-6 hours.
3. About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
4. Increase heat setting to high. Cover; cook 15-20 minutes longer or until noodles are tender; Sprinkle cheese over individual servings.

1 serving: Calories 480; Total fat 26 g; Cholesterol 155 mg; Sodium 950 mg; Total carbohydrate 33 g

Review:
4 stars. Great flavor. I added a can of mushrooms and we had diced roma tomatoes instead of sundried. I loved the artichokes! This reminded me of the artichoke mushroom chicken at Marie Callendars. I wish I would have left out the pasta and water and just served it over rice. It was very runny and rice would have soaked in the flavor better.

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2 comments:

  1. That sounds really good! I'll put that on my calendar for the next week. I'll let you know what we think of it!

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  2. We had this tonight. I opted to do rice instead of noodles, and while it did soak up the sauce some, I wish I had taken your suggestion about NOT adding the cup of water. It was way runny. But I really liked the flavor. (Also, it is St. Patrick's day so I added green food coloring to the alfredo sauce and the rice...it still tasted great despite my husband's dislike of the color!)

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