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Sometimes I cook boneless, skinless chicken breasts in a frying pan, shaking chicken stock powder on them and turning them several times. After they've cooled I shred the chicken with a fork and mix it in a slow cooker with Alfredo sauce that I buy in a jar. I let that simmer for hours.
Then I stir in cooked fusilli pasta until I get the desired ratio of sauce to pasta. So far everyone I've served this to seems to like it. I serve it from the slow cooker dish on the table, so it stays hot and the leftovers warm up in the microwave well.
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