Monday, August 25, 2008

Chicken and Veggie Pasta

You can have a delicious hot cooked meal in mid-August without heating the house up! All you need is a slow cooker and an electrical outlet outside.

We loved this Chicken and Veggie Pasta, another one of my meals cooked in the slow cooker outside. The variations are countless, so you could basically have this same meal for days on end without any complaints

Chicken and Veggie Pasta

6-8 chicken thighs
1 lb. package angel hair pasta
1 cup frozen veggies (I used corn, peas, carrots, and green beans)
Medium onion
Salt and pepper to taste

Place chicken, cut up onion, and salt and pepper in the slow cooker. Plug up outside and cook for a few hours on high or several hours on low.

When the chicken is done, drain the juice out into a pan and add a little bit of water if necessary. Break the pasta into thirds and place in the pan. After a minute or so, add the vegetables. Cook until the pasta is almost done (Be careful, angel hair pasta cooks very quickly.) Drain the pasta and vegetables over the slow cooker so that the juice goes back to the chicken.

Serve the chicken either beside the pasta or torn over the pasta. Salt and pepper to taste.

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