This Slow Cooker Penne with Chicken, Spinach & Sun Dried Tomatoes is the perfect easy weeknight meal that the whole family will love!
If you were to ask me what one food it would be the most difficult to give up, I’d have to say that it would be a toss up between pasta and bread. (Wine doesn’t count as food does it?)
I just love my carbs.
One of the most difficult things about going gluten free was finding brands of pasta and bread that didn’t suck.
I’m a big fan of Ancient Harvest Quinoa Spaghetti, but until the last year I couldn’t find a Penne that I loved. And then they came out with one! And I’ve been a happy, happy girl ever since. (By the way, they aren’t paying me to write this post. I just really like their pasta and wanted to share. In full disclosure, they did send me a box of some of their new bean and lentil pasta’s, and I’ll share that with you soon.)
For the longest time, it was close to impossible to find in the stores. I ended up ordering a big – and by big I mean 10-pound box – from their website. Just as it ran out, I was thrilled to find it in my local grocery store.
I love all kinds of pasta dishes, but right now my slow cooker is holding a special place in my heart. This dish comes together really quickly and is very kid friendly. Next time I make it, I’m going to make my own Alfredo sauce with my quinoa cream.
What would be the most difficult food for you to give up?
Slow Cooker Penne with Chicken, Spinach & Sun Dried Tomatoes
- 2 1/2 cups chicken broth divided
- 15 ounces organic Alfredo Sauce divided
- 1 cup sun dried tomatoes
- 16 ounces boneless chicken tenders cubed
- 2 cloves garlic minced
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces gluten free penne
- 4 ounces baby spinach
- 2 ounces Parmesan cheese grated
- Line a slow cooker with an aluminum foil collar.
- In a prepared slow cooker combine 1 1/2 cups chicken broth, 1/2 cup Alfredo sauce, sun dried tomatoes, chicken, garlic, salt, pepper and red pepper flakes. Cooking on high for 2 1/2 hours.
- Add pasta, remaining 1 cup of broth and Alfredo Sauce and cook for an additional 30 minutes. Add spinach and cook until wilts, about 5 minutes.
- Sprinkle with Parmesan and serve.