Chicken Pancetta and Sundried Tomato Pasta
Slow cooked shredded chicken and pancetta in a simple homemade sundried tomato sauce. Spoon over fresh pasta and top with plenty of parmesan. This is an easy, tasty recipe that will be an instant hit with anyone who tries it.
All of the ingredients are readily available from the supermarket. Pick up a jar of sundried tomatoes and drain most of the oil before using them, or pat dry with some kitchen towel. You can either keep them whole or chop into small pieces, depending on how you like them.
After slow cooking, shred the chicken and serve on top of the pasta of your choice. Top with plenty of parmesan and chopped parsley.
Slow Cooker Chicken, Pancetta and Sundried Tomato Pasta
Equipment
- Slow Cooker
Ingredients
- 450 g Chicken Breast 3 whole breasts
- 100 g Pancetta or smoked bacon lardons
- 80 g Sundried tomatoes Drained, whole or chopped
- 3 cloves Garlic Minced
- 3 tbsp Tomato puree
- 2 tsp Dried oregano
- 75 ml Water
- Pinch salt & pepper
Instructions
- Combine all ingredients in the slow cooker and stir well.
- Cook for 3 hour on high, or low for 5-6.
- Remove, shred the chicken and serve on a bed of pasta of your choice. Top with parmesan cheese and basil.
Notes
Nutrition
Nutrition note
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Why not try?
Want a slow cooked chicken recipe, but don’t fancy this one? Then take a look at all of our chicken recipes here. Or for all our recipes, use our recipe finder to narrow down a recipe choice!
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