The Italian Chicken Stew Recipe the version is quicker than Grandma Oli’s recipe, but it sure has the same great taste.
Makes 4 to 5 servings.
Ingredinets:
3 to 4 boneless, skinless chicken breasts
2 48-oz. cans stewed tomatoes
20-oz. pkg. frozen Italian vegetables
1 clove garlic, minced
16-oz. pkg. rigatoni pasta, uncooked
Garnish: shredded mozzarella cheese, grated Parmesan cheese
Method:
Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to 5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir.
Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses.
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| Italian Chicken Stew Recipe |