Pesto and mozzarella shredded chicken pasta

Ingredients

2 chicken breasts

60 grams pesto

25 grams butter

30 grams parmesan

60 grams grated Mozzarella,

150 gram pasta,

salt (as you like)

Peppers,

Parsley

Directions

Add 2 chicken breasts to the slow cooker and season with salt and peppers, Spread over 60 gram pesto and place 25 gram sliced butter on top.

Cook on low for 6 hours without removing the lid,

Near the end of cooking time, boil 150 gram pasta and shred the chicken. Add the pasta and 30 gram parmesan to the slow cooker and mix. Sprinkle over 60 gram grated mozzarella and some parsley, pop the lid back on and cook on high for 15 minutes or until cheese has melted.