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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
10 ounces (about 2/3 of a 1 lb box) dried spaghetti noodles (Used rigatoni instead)
1 15 ounce jar Alfredo sauce
1 medium (about 1 cup) yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 pound andouille sausage, sliced
1 green bell pepper, diced
1 14.5 ounce can fire-roasted tomatoes
1 1/2 tablespoons Creole seasoning
1/4 cup heavy cream
1/2 teaspoon salt
Dice the chicken and slice the andouille sausage.
Dice the onion, chop the green bell pepper,
mince the garlic and add everything to the slow cooker.
Pour 1/3 of the Alfredo sauce into the bottom of the slow cooker and stir in the onions and garlic.
Layer the chicken pieces on top of the saucy onions. Sprinkle 1/2 of the Creole seasoning over the chicken.
Layer the green bell peppers over the chicken. Layer the andouille sausage over the chicken. Next pour the tomatoes (including the juice) over the sausage.
Sprinkle the remaining Creole seasoning over the tomatoes. Pour the remaining Alfredo sauce over the tomatoes. Close the lid and cook on low for 4 hours.
Open the lid and give it a stir to combine everything. Add about 1/4 cup of heavy cream to make the sauce that much creamier and yummy. Add the salt. Add more according to taste or add more Creole seasoning if desired.
Break the spaghetti noodles in thirds and place them in the sauce. Stir the noodles around in the sauce until completely coated and submerged in the sauce. Make sure they are not sticking out. Raise the heat to high and cook for another 20 to 25 minutes. Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes and you do not want to overcook the noodles. So if you are not going to eat immediately, reduce the time you cook the noodles.
Give it a good stir or two and it is ready to serve
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* Cajun Chicken Spaghetti * - Slow Cooker
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
10 ounces (about 2/3 of a 1 lb box) dried spaghetti noodles (Used rigatoni instead)
1 15 ounce jar Alfredo sauce
1 medium (about 1 cup) yellow onion, diced
2 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 pound andouille sausage, sliced
1 green bell pepper, diced
1 14.5 ounce can fire-roasted tomatoes
1 1/2 tablespoons Creole seasoning
1/4 cup heavy cream
1/2 teaspoon salt
Dice the chicken and slice the andouille sausage.
Dice the onion, chop the green bell pepper,
mince the garlic and add everything to the slow cooker.
Pour 1/3 of the Alfredo sauce into the bottom of the slow cooker and stir in the onions and garlic.
Layer the chicken pieces on top of the saucy onions. Sprinkle 1/2 of the Creole seasoning over the chicken.
Layer the green bell peppers over the chicken. Layer the andouille sausage over the chicken. Next pour the tomatoes (including the juice) over the sausage.
Sprinkle the remaining Creole seasoning over the tomatoes. Pour the remaining Alfredo sauce over the tomatoes. Close the lid and cook on low for 4 hours.
Open the lid and give it a stir to combine everything. Add about 1/4 cup of heavy cream to make the sauce that much creamier and yummy. Add the salt. Add more according to taste or add more Creole seasoning if desired.
Break the spaghetti noodles in thirds and place them in the sauce. Stir the noodles around in the sauce until completely coated and submerged in the sauce. Make sure they are not sticking out. Raise the heat to high and cook for another 20 to 25 minutes. Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes and you do not want to overcook the noodles. So if you are not going to eat immediately, reduce the time you cook the noodles.
Give it a good stir or two and it is ready to serve
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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