Post by chief_cook2 on Oct 27, 2002 19:44:29 GMT -6
Makes 4-6 servings
4 boneless, skinless chicken breasts
2 links smoked, sweet Italian sausage sliced very thin
2 yellow onions diced
1 red and green pepper diced
1 large can of fat-free chicken broth
1 package pesto sauce mix
Juice of 1 lemon
1/4 cup Worcestershire sauce for chicken
1 tablespoon CRISCO Oil
1 tablespoon onion powder
1 teaspoon garlic powder
3 bay leaves
Salt and Pepper
2 chicken bouillon cubes
1 cup Bowtie pasta
Combine Crisco Oil, lemon juice and Worcestershire sauce in a non-reactive dish or sealable plastic bag.
Pierce chicken with fork and aggressively season with salt and pepper. Place in marinade for at least 4 hours or overnight.
Turn slow cooker on high. Combine all other ingredients in slow cooker. Remove chicken from marinade. Discard marinade. Add chicken to slow cooker and cover. Cook for 4-6 hours.
Remove bay leaves. Stir to break up chicken (it should be falling apart tender). Taste and readjust seasoning.
Cook bowtie pasta according to directions and add to mixture. Top with a generous amount of grated Romano or parmesan cheese (or both).
Serve with your favorite crusty bread and tossed green salad.