Pizza Chicken © 2001
PREP: 11 MIN BAKE: 6 HR
8 boneless, skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
2 medium bell peppers, cut into strips
2 cups spaghetti sauce
1 package (16 ounces) rotini pasta
1 cup shredded mozzarella cheese (4 ounces)
1. Remove fat from chicken. Sprinkle chicken with salt and pepper. Place chicken in 3 1/2-to-6-quart slow cooker.
2. Top chicken with onion and bell peppers. Add spaghetti sauce. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese. 8 servings.
For a bit more color, use 1 yellow and 1 red or green pepper.
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