Post by Loupy on Aug 27, 2014 13:19:57 GMT -7
Sun Dried Tomato Chicken Pasta (Freezer Meal)
From: Stephanie Parker @ www.plainchicken.com/
This is one of my favorites. I loved all the flavors in this pasta dish. I especially loved the Sun Dried Tomato seasoning. I used McCormick's Perfect Pinch Tuscan Rosemary and Sun Dried Tomato seasoning. I found it in the spice section at Publix. For the chicken, I used half of a rotisserie chicken chopped up.
This dish requires very little cooking time. It only cooks on LOW for a couple of hours. If you want to cook this all day in the slow cooker, I would cook it on WARM and turn it up to LOW when you got home and added the pasta. I actually ended up cooking this in my Dutch oven. I let the freezer bag thaw in the fridge all day and just heated it up on the stove. It was ready in less than 30 minutes.
serves 6-8
Ingredients:
2 Tbsp Tuscan Rosemary and Sun Dried Tomato Seasoning
1 Tbsp Garlic Bread Seasoning (Johnny's)
1 1/2 tsp dried mustard
1 (10 3/4-oz) can condensed cheddar cheese soup
1 (12oz) can evaporated milk
2 cups milk
2 cups sharp cheddar cheese, shredded
1 cup shredded mozzarella
12 oz cooked chicken, chopped
6 strips bacon, cooked and chopped
16 oz elbow macaroni, uncooked
1 gallon size ziplock freezer bag
Directions:
Place all ingredients, except pasta, in a gallon size freezer bag.
Freeze.
To prepare in slow cooker:
Place contents of freezer bag into slow cooker.
Cook on LOW for 2 hours.
Add uncooked pasta.
Cook for an additional 15-20 minutes.
OR Place contents of freezer bag into slow cooker.
Cook on WARM 8 hours and turn up to LOW when you add the pasta.
Cook pasta for 15-20 minutes.
Alternative cooking method:
Thaw freezer bag in refrigerator overnight and next day.
Place contents in a Dutch oven.
Bring to a boil and pasta and simmer 20 minutes, until pasta is cooked.
From: Stephanie Parker @ www.plainchicken.com/
This is one of my favorites. I loved all the flavors in this pasta dish. I especially loved the Sun Dried Tomato seasoning. I used McCormick's Perfect Pinch Tuscan Rosemary and Sun Dried Tomato seasoning. I found it in the spice section at Publix. For the chicken, I used half of a rotisserie chicken chopped up.
This dish requires very little cooking time. It only cooks on LOW for a couple of hours. If you want to cook this all day in the slow cooker, I would cook it on WARM and turn it up to LOW when you got home and added the pasta. I actually ended up cooking this in my Dutch oven. I let the freezer bag thaw in the fridge all day and just heated it up on the stove. It was ready in less than 30 minutes.
serves 6-8
Ingredients:
2 Tbsp Tuscan Rosemary and Sun Dried Tomato Seasoning
1 Tbsp Garlic Bread Seasoning (Johnny's)
1 1/2 tsp dried mustard
1 (10 3/4-oz) can condensed cheddar cheese soup
1 (12oz) can evaporated milk
2 cups milk
2 cups sharp cheddar cheese, shredded
1 cup shredded mozzarella
12 oz cooked chicken, chopped
6 strips bacon, cooked and chopped
16 oz elbow macaroni, uncooked
1 gallon size ziplock freezer bag
Directions:
Place all ingredients, except pasta, in a gallon size freezer bag.
Freeze.
To prepare in slow cooker:
Place contents of freezer bag into slow cooker.
Cook on LOW for 2 hours.
Add uncooked pasta.
Cook for an additional 15-20 minutes.
OR Place contents of freezer bag into slow cooker.
Cook on WARM 8 hours and turn up to LOW when you add the pasta.
Cook pasta for 15-20 minutes.
Alternative cooking method:
Thaw freezer bag in refrigerator overnight and next day.
Place contents in a Dutch oven.
Bring to a boil and pasta and simmer 20 minutes, until pasta is cooked.
