Ingredients and Weight:
- 2 boneless, skinless chicken breasts (1 pound)
- 1/2 pound dried linguine or fettuccine pasta
- 1 onion, chopped (1/2 cup)
- 1 green bell pepper, chopped (1/2 cup)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
- 6-8 hours on low or 3-4 hours on high
Difficulty Level:
Preparation Method Steps:
- Season the chicken breasts with salt and pepper.
- Heat a skillet over medium heat. Add the chicken breasts and cook until browned on both sides.
- Transfer the chicken to the slow cooker.
- Add the linguine, onion, bell pepper, and garlic to the slow cooker.
- In a separate bowl, whisk together the flour, chicken broth, milk, heavy cream, 1/2 cup Parmesan cheese, and salt and pepper.
- Pour the sauce over the chicken and pasta.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the pasta is tender and the sauce has thickened.
- Stir in the remaining 1/2 cup Parmesan cheese and mozzarella cheese.
- Serve immediately.
Nutritional Information:
- Calories: 500 per serving
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Creamy and cheesy
- Savory and flavorful
- Filling and satisfying
User Comments:
- "This is the best Chicken Tetrazzini I've ever had! The slow cooker makes it so easy to prepare."
- "The flavors are perfectly balanced and the pasta is cooked to perfection."
- "I love that this recipe is so versatile. I've added different vegetables and cheeses to it and it's always delicious."
Special Precautions and Tips:
- Make sure to cook the chicken thoroughly before adding it to the slow cooker.
- If the sauce is too thick, add more milk or cream until desired consistency is achieved.
- If the sauce is too thin, let it simmer uncovered for a few minutes until it thickens.
