Chicken Pesto Pasta Easy Crockpot

• Meat

  • 4 Chicken breasts

• Produce

  • 1 cup Grape tomatoes
  • 1 Green pepper
  • 8 oz Mushrooms, white
  • 1 cup Red onion
  • 1 cup Yellow squash
  • 1 1/2 cups Zucchini

• Condiments

  • 1/2 cup Basil pesto

• Pasta & Grains

  • 1 lb Rotini, whole wheat

• Baking & Spices

  • 1 Peppers, yellow

Found on brendid.com

Description

Directions

• Lightly grease crock pot with olive oil for easier clean-up, if desired. Thickly slice vegetables so they cook slowly. 
• Lay chicken breast in bottom of crock pot and top with 1 tablespoon of basil pesto each.
• Top chicken with onions.
• Layer vegetables on top of onions.
• Cook on low for 7-8 hours or high for 4-5 hours.*
• Check to make sure chicken in done. (There should be no visible pink, internal temperature should be 165° Fahrenheit/75° Celsius.) Turn crock pot to warm setting.
• Cook noodles according to package directions (in pan on stove top) and drain.
• Turn off crock pot and remove chicken, slice into 1/2 inch slices.
• Drain extra liquid in crock pot off of the vegetables and discard.
• Toss vegetables, pasta, and remaining pesto(4 tbsp-1/2 cup) together. (I combine everything in the crock pot that is turned off.)
• Serve chicken on a bed of noodles and vegetables. (Serve with extra pesto and grated Parmesan cheese if desired.)

Nutrition