Wednesday, October 17, 2018

Slow Cooker Chicken Spinach Pasta #FantasticalFoodFight

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.

Slow Cooker Chicken Spinach Pasta #recipe #crockpot #chicken #pasta #FantasticalFoodFight

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.

Slow Cooker Chicken Spinach Pasta #recipe #crockpot #chicken #pasta #FantasticalFoodFight

Overall, this dish is just so wonderful. You can absolutely use any pasta you want, but I'm partial to spaghetti!

What you need:
  • 3 boneless, skinless chicken breasts
  • 1 cup Creamy Italian dressing
  • 8 oz. cream cheese, softened and cut into cubes
  • 1 pint grape tomatoes, halved
  • Olive oil
  • Salt and pepper to taste
  • 10 oz. frozen spinach, thawed
  • 1 lb. spaghetti
  1. Add chicken to crockpot and pour dressing over the top.
  2. Cook on LOW for 6 hours or on HIGH for 4 hours.
  3. Remove chicken from crockpot and shred.
  4. Then add chicken back to the crockpot. Mix in spinach and cream cheese.
  5. Cook on LOW for 1 hour.
  6. Meanwhile, toss grape tomatoes in olive oil and season with salt and pepper. I like to do a little garlic powder too.
  7. Place onto a baking sheet and bake in a preheated 425 degree oven for 10 to 12 minutes.
  8. Cook pasta in salted boiling water according to package directions.
  9. Serve chicken on top of pasta with roasted tomatoes.
Recipe adapted from The Sassy Slow Cooker

The winner of the BANANA Food Fight is Jolene from Jolene's Recipe Journal with her Banana Split Bread. I would love to try this recipe out and I also wish that many years ago when I was making nut-free recipes that I had Jolene's tip of using Rice Krispies for crunch.


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