Ingredients:
1 can tomatoes with basil and oregano
1 jar pasta sauce
Garlic, minced
Salt, to taste
Italian seasoning
Dried or fresh basil
Black pepper
Heavy cream
Cornstarch
Chicken breasts
Pasta of your choice (such as spaghetti)
Parmesan cheese
Fresh basil, for garnish
Instructions:
Add the canned tomatoes, pasta sauce, minced garlic, salt, Italian seasoning, basil, and pepper to the slow cooker. Stir until well combined.
Pour in the heavy cream and blend until smooth (a hand blender works well if you have one).
Stir in a small amount of cornstarch to help thicken the sauce.
Nestle the chicken breasts into the sauce.
Cover and cook on low for 3–5 hours, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken and slice it into thin strips.
While the chicken cooks, prepare your pasta according to package directions.
Serve the sliced chicken and creamy sauce over the pasta.
Finish with grated parmesan and a sprinkle of fresh basil.
Serve alongside a simple salad and enjoy this comforting, creamy meal!