Chicken With Basil Cream Sauce-slow Cooker

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 chicken breast halves, skinless, boneless, trimmed of fat
• salt & freshly ground black pepper
• 1 cup jarred alfredo sauce
• 3 -4 tablespoons pesto sauce
• 1 garlic clove, small, minced
• 2 tablespoons pne nuts
• 1 cup basil leaves, firmly packed
• 1 tablespoon parmesan cheese, grated
• 1/3 cup olive oil

Recipe

• 1 spray the inside of the slow cooker with cooking spray.
• 2 arrange the chicken breasts in the slow cooker.
• 3 sprinkle with salt and pepper.
• 4 in a small bowl combine the alfredo sauce and the pesto sauce.
• 5 stir to combine then pour over the chicken.
• 6 cover and cook on low for 4-6 hours.
• 7 cook until chicken is cooked and tender.
• 8 pesto:.
• 9 combine the garlic and pine nuts in a small food processor and until finely chopped.
• 10 add basil and parmesan cheese and process until it becomes a coarse paste.
• 11 with the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
• 12 store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
• 13 per arlene:.
• 14 she added 1/4-1/2 cup of alfredo sauce.
• 15 she cooked linguine, add the extra sauce and tossed.
• 16 then placed the chicken on a platter, placed the chicken on top with the additional sauce.