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Slow Cooker Creamy Lemon & Herb Pasta
Slow Cooker Creamy Lemon & Herb Pasta
Rated 3.4 stars by 57 users
Category
Slow Cooked
Servings
4
Prep Time
10 minutes
Cook Time
3-4 hours
Ingredients
-
500 g chicken thigh or breast
- 1 sachet Mingle Lemon & Herb Rub
- 1 cup cooking cream
-
2 cups chicken stock
-
1 x lemon, juiced
- 1½ cups pasta
-
1 cup Parmesan
- 2 cups spinach
-
1 cup of sundried tomatoes
Directions
Place chicken, Mingle Lemon & Herb Rub, ,chicken stock into the slow cooker. Stir to combine.
- Cook on high for 3 hours.
Add pasta, lemon juice, cheese, cream & cheese. Continue cooking for a further 30–45 minutes, stirring occasionally.
In the last 10 minutes, shred chicken and stir through spinach & sundried tomatoes.
- Serve hot with grated Parmesan on top.
Recipe Note
Tips:
- Make it lighter: Swap cream for evaporated milk or coconut milk.
- Veggie Boost: Add peas, broccoli or zucchini in the last 15 minutes.
- Freeze: Best eaten fresh, but leftovers will keep refrigerated up to 2 days.