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Prep 5min
Total4hr25min
Servings4
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Ingredients
10
oz (about 2/3 of a 1 lb box) dried spaghetti noodles
1
jar (15 oz) Alfredo sauce
1
medium (about 1 cup) yellow onion, diced
2
cloves garlic, minced
1 1/2
lbs boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2
lb andouille sausage, sliced
1
green bell pepper, diced
1
can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
1 1/2
tablespoons Creole seasoning
1/4
cup heavy cream
1/2
teaspoon salt
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Steps
1
Get all your ingredients out for some quick prep work.
2
To start, cut the chicken into bite-size chunks and slice the andouille sausage.
3
Dice the whole onion, chop the bell pepper and mince the garlic. (Prep work over.)
4
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 and sprinkle half of your Creole seasoning over the chicken.
5
Layer the bell pepper and sausage pieces over the chicken, then pour in the whole can of tomatoes (including the liquid). Top tomatoes with remaining Creole seasoning and Alfredo sauce.
6
Close the lid and cook on low for 4 hours. After 4 hours, give everything a stir and add about 1/4 cup of heavy cream to the sauce. Season with salt to taste, and add additional Creole seasoning if desired.
7
Break the spaghetti noodles in thirds and place them in the sauce. Stir until noodles are completely coated and submerged in the sauce, with no pieces sticking out.
8
Increase heat to high and cook, covered, for 20-25 more minutes. Give your pasta a good stir or two, and enjoy! NOTE: Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes. If you're not going to eat immediately, reduce the time you cook the noodles so that they are not overcooked by the time you're ready to eat.
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