Slow Cooker Chicken Fettuccine Alfredo

By á-3646

Ingredients

• 2 cans shredded chicken, drained
• 1 (4.5 oz) jar sliced mushrooms, drained
• 1/2 cup roasted red bell pepper strips (from a jar)
• 1 (16 oz) jar alfredo sauce
• 3 cups frozen cut broccoli
• 10 oz uncooked fettuccinne
• 2 tbsp shredded fresh parmesan cheese

Preparation

Step 1

In slow cooker, layer chicken, mushrooms and roasted pepper strips. Spoon alfredo sauce on top.

Cover; cook on low setting for 5-6 hours.

About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Add broccoli to chicken mixture. Increase heat settings to high; cover and cook an additional 20 minutes. Meanwhile, cook fettuccine to desired doneness as directed on package. Drain.

Stir cooked fettuccine into chicken mixture. Sprinkle with parmesan cheese.