Serve this with a loaf of crusty bread and a salad and you have a delicious meal. This was so good!
2 1/2 cups chicken broth
8 ounces (2 1/2 cups uncooked) penne pasta
2 tsp olive oil
1 (15 ounce) jar Alfredo sauce (I used reduced fat)
1 tsp minced garlic (my addition)
1/2 cup oil-packed sun-dried tomatoes, chopped coarse
Salt and Pepper
1 pound chicken tenderloins (or boneless, skinless chicken breasts, trimmed and cut crosswise into 1/2 inch thick slices)
4 ounces (4 cups) baby spinach
1/2 lb. sliced mushrooms and/or artichokes (my addition)
1/2 cup grated Parmesan cheese
Line the slow cooker with a foil collar and spray with vegetable oil spray. Microwave broth in a bowl until steaming, about 2 minutes. In separate bowl, microwave penne and oil at 50 percent power, stirring occasionally until spotty brown, about 5 minutes. Transfer the hot pasta to prepared slow cooker and immediately stir in hot broth (pasta will sizzle). Stir in 1/2 cup Alfredo sauce, tomatoes, 1/2 teaspoon pepper and 1/4 teaspoon salt. Season chicken with salt and pepper and nestle into pasta. Cover and cook until pasta is tender, 2 hours on high then turn to low and cook an additional hour. After this has cooked about 1 1/2 hours, I added a 1/2 cup of water because it seemed to be a little dry. Also, about halfway through cooking, you may add a 1/2 lb. sliced mushrooms and or artichokes.
Remove foil collar. Gently stir in remaining Alfredo sauce, adjusting sauce consistency with hot water as needed. Stir in spinach and let sit until spinach is wilted, about 5 minutes. Season with salt and pepper to taste. Sprinkle with Parmesan and serve.
Source: Cook's Country