1 pouch Old El Paso™ roasted tomato Mexican cooking sauce
uncooked pasta (such as penne or mostaccioli)
2 tablespoons cornstarch
2 tablespoons water
1/2 cup shredded Italian cheese blend, if desired
1Spray slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
3In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
4Cover; cook on Low heat setting 5 to 6 hours.
5Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
6Serve chicken with pasta; top with cheese.
8* Tips *
9Combine this creamy tomato chicken with a beautiful garden salad for a perfect, well-rounded meal. If you happen to have any leftovers, pack it up right away for an easy lunch to take to work the next day! Don't have pasta on hand? This chicken dish also tastes great served over rice or quinoa.