Sun-Dried Tomato Chicken Alfredo

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours 40 minutes

Ingredients

28 ounce can crushed tomatoes

1 tablespoon Italian seasoning

6 cloves garlic (minced)

8 ½ ounce jar sun dried tomatoes (packed in oil with herbs)

15 ounce jar alfredo sauce

2 pounds boneless skinless chicken breasts

1/2 cup grated parmesan cheese

1 pound fettuccine noodles

Directions

Add the crushed tomatoes, Italian seasoning, garlic to the crockpot.

Drain the oil from the sun dried tomatoes, then add the the tomato mixture in the slow cooker (See note.) Pour in the alfredo sauce then mix everything together.Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.

Cook on high for 2.5-3 hours, or low for 3-3.5 hours.

15 minutes before the sauce is ready, cook the fettuccini noodles in salted water, per package instructions.

Once the sauce is ready and chicken is cooked through, remove the chicken from the sauce and chop it into bite sized pieces. (Optional: shred chicken instead of chopping.) Mix the chicken back into the sauce.

Stir the parmesan into the sauce, then toss sauce with the fettuccini. Optional: garnish with chopped parsley and additional parmesan cheese.

Nutrition

• Calories: 583 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.05 g
• Cholesterol: 161 mg
• Sodium: 774 mg
• Total Carbohydrate: 68 g
• Dietary Fiber: 8 g
• Total Sugars: 18 g
• Protein: 42 g