April 11, 2015
2 hrs 20 mins
800 grams chicken thighs
1 x Capsicum
1 x bunch spring onions
4 x cloves of crushed garlic
1 x leggos sun-dried tomato pesto
1 x 600mls thickened cream
Salt and pepper to season
1 x packet of fettuccine
1Cut chicken into cubes.
2Slice capsicum and spring onion, and crush garlic.
3Add these ingredients together in the fry pan to brown chicken.
4Pop these in the slow cooker.
5Then add pesto and mix well.
6Set on high and cook for 1 hour and 15 minutes.
7Then add your cream and mix well.
8Leave in high for around 20 mins and then set on low for another 20 mins.
10The sauce will thicken standing.
11If not you can mix some corn flour with water to thicken a little.
13Cook your pasta on the stove top and pour your sauce over, add a little salt and pepper on top.
Submitted by Candice Burgess
June 24, 2018
Love this, tastes just like my favourite dish from the, now closed, zefferellis restaurants.
March 22, 2018
This was delish! I used SACLA instead of Leggos sundried tomato pesto – I think it needs more than one jar of it and could add mushrooms next time. Great recipe – my 5 year old wanted 3 plates even though he is sick with a cold 😂
February 17, 2018
Yum, this is so good. Its my go to slow cooker pasta recipe. I generally use cooking cream instead of thickened and today im trying with basil pesto insead of sundried tomato.
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