Welcome to another Food Fight!
Fantastical Food Fight is a group of food bloggers who will get a theme
or ingredient each month and make some sort of variation for it. It
could be traditional or nontraditional and can be found in a cookbook,
on a blog, or be a blogger's own creation! For more details, check out this page.
This month's Fantastical Food Fight theme is
PASTA. October is National Pasta Month (American) and it could have not come at a better time. Nick recently went of his keto diet and is counting macros which means he is eating carbs. Which also means, I basically want to eat pasta every single day LOL. If you knew me in real life, you would know I am a pastaholic. Pasta is life (where pesto is my life blood). I'm ridiculously excited to see what my blogging pals have in store for today's Food Fight.
I decided to share this slow cooker chicken pasta recipe for today's Food Fight because it is now one of my new favorite chicken pasta dish. I love that it's slow cooked and you only have to prep the pasta before eating. I am not 100% sure, but I believe this was my first encounter with Creamy Italian dressing. It's now a must-have, stocked dressing in my fridge (along with French, Caesar, Poppyseed, and some kind of apple or onion vinaigrette). I would love to try this with fresh spinach - I'm sure it could be added in right before it's time to eat, so that it just wilts. Also confession time: I don't care for sundried tomatoes. I think they are much too sweet and potent. So I took grape tomatoes and roasted them. If you are good at laying down aluminum foil, you technically won't dirty a baking sheet to roast the tomatoes. And you can do it while you make the pasta.
Overall, this dish is just so wonderful. You can absolutely use any pasta you want, but I'm partial to spaghetti!
