Wednesday, February 22, 2006

Pizza Chicken © 2001


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.

Betty Crocker Comfort Casseroles


Blogger Terri said...

Since I have a house full of picky kids here tonight, this is going to be our dinner. WHat's not to like? I get to use my crockpot, it's chicken, it's pasta, it's cheesy.....Mmmmmmm THANKS

4:43 AM  
Blogger Kirkkitsch said...

Cool! You're welcome! I'm a picky kid too, so you're right there's nuthin' here I wouldn't eat! I think it sounds like a winner, too. I totally overlooked the whole crockpot angle! I need to gets me one of 'dose! Now bring on the rotini!

Thanks for commenting, I appreciate it! :)

8:10 AM  
Blogger Terri said...

I used chicken breasts instead of thighs because that is what I had on hand, and I added mushrooms. Very very good! Next time I might get real adventurous and add some pepperoni!

6:02 AM  

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