I used to make this dish a ton pre-Jack. It’s a little more time consuming because there are so many vegetables to cut up, but it’s totally worth it for the nutritional value. I made this the other day – thinking our family was in need of a huge veggie boost. Here’s the super easy recipe.
Pasta [I used bowtie but penne and rigatoni work well, too]
1 jar of pasta sauce
3-4 boneless skinless chicken breasts
2-3 yellow squash
1 red bell pepper
1 orange bell pepper
1. Cook pasta according to directions on package – cook pasta to al dente since it will be cooked more.
2. Chop vegetables. I cut to fairly decent size pieces to save time and because I like to get a bigger bite of vegetable.
3. Cut chicken into strips or bite-size pieces.
4. Place pasta, chicken, vegetables, and sauce in crockpot. Cook on high 4 hours or low 8 hours.
Top with low-fat cheese to serve. This dish goes great with bread and a side salad.
This dish can also be cooked in the oven. Just cook chicken at 350 degrees for 30 minutes. Then mix pasta, chicken, vegetables, and sauce in a large bowl. Put in baking dish, top with cheese, and bake at 350 degrees for about 25 minutes to heat.