1. Spray the inside of the slow cooker with cooking spray. 2. Arrange the chicken breasts in the slow cooker. 3. Sprinkle with salt and pepper. 4. In a small bowl combine the Alfredo sauce and the pesto sauce. 5. Stir to combine then pour over the chicken. 6. Cover and cook on low for 4-6 hours. 7. Cook until chicken is cooked and tender. 8. Pesto: 9. Combine the garlic and pine nuts in a small food processor and until finely chopped. 10. Add basil and parmesan cheese and process until it becomes a coarse paste. 11. With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree. 12. Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months. 13. Per Arlene: 14. She added 1/4-1/2 cup of Alfredo sauce. 15. She cooked linguine, add the extra sauce and tossed. 16. Then placed the chicken on a platter, placed the chicken on top with the additional sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
