Zesty Chicken Marinara

Zesty Chicken Marinara

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 cups marinara sauce
1 medium tomato, chopped
1/2 cup Italian salad dressing
1-1/2 teaspoons Italian seasoning
1 garlic clove, minced
1/2 pound uncooked angel hair pasta
1/2 cup shredded part-skim mozzarella cheese

Directions
Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, Italian salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Meanwhile, cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese.

Serves 4

Enjoy!

Blessings,

Lisa

Crockpot Wednesday, September 23, 2009

It's Crock Pot Wednesday over at Dining with Debbie! Debbie invited me to join the crock pot recipe sharing at her blog, so I thought I'd share one of my favorite crock pot recipes: Slow Cooker Spaghetti Sauce.

Slow Cooker Spaghetti Sauce

1 pound ground beef

1 medium onion, chopped

1 can(28 oz.) crushed tomatoes (I use Furman's)

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

1 bay leaf

1 tablespoon brown sugar

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon dried thyme

In a skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow-cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours, or until heated through. Discard bay leaf. Serve over your favorite pasta. This sauce also freezes well.

Enjoy!

Thank you for stopping by and thanks to Debbie for hosting!

Blessings,

Lisa