Creamy Chicken & Sun-Dried Tomato Pasta

7 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1.5 lb chicken breasts, diced
• 10 oz cooked chorizo sausage
• 2 tbsp Sun-dried tomato pesto
• 5 garlic cloves, minced
• 1 cup sun-dried tomatoes
• 2 1/2 cup chicken stock (divided)
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 12 oz dry penne
• 1 cup cream (or 1/2 cup Greek yogurt)
• 3 cups spinach
• 1/2 cup grated Parmesan

Instructions

1. Combine the diced chicken, chorizo, pesto, minced garlic, sun-dried tomatoes, 1/2 cup of the chicken stock, Italian seasoning, smoked paprika, garlic powder, and black pepper in a slow cooker.
2. Cook the mixture on high for 3 hours.
3. Stir in the dry penne and the remaining 2 cups of chicken stock.
4. Continue cooking on high for 25 minutes.
5. Mix in the cream (or Greek yogurt), spinach, and grated Parmesan before serving.