Ingredients
1 1/4
pounds boneless, skinless chicken thighs (about 6 thighs), cut into 3/4-inch pieces
1
jar (4 1/2 ounces) sliced mushrooms, drained
1/2
cup drained roasted red bell pepper strips (from 7-ounce jar)
2
tablespoons dry sherry, if desired
1
jar (16 ounces) Alfredo pasta sauce
3
cups frozen broccoli cuts
10
ounces uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese
Preparation
Layer chicken, mushrooms and bell pepper strips in 3 1/2- to 4-quart slow cooker. Drizzle with sherry. Pour pasta sauce evenly over top.
Cover and cook on low heat setting 5 to 6 hours.
About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Stir broccoli into chicken mixture. Cover and cook on high heat setting 20 minutes. Meanwhile, cook and drain fettuccine as directed on package.
Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with cheese.
