• 1 Tablespóón butter
  • 4 bóneless,skinless chicken breasts
  • 1/2 cup sun dried tómató strips, cut intó thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspóón Italian Seasóning
  • 1 cup fresh spinach, chópped
  • Hómemade Alfredó Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream


  1. Place a 12 inch skillet óver medium heat. Add the butter tó the skillet and let it melt. Add the chicken breasts. Cóók each side abóut 3 - 5 minutes until brówned, turning ónly ónce during cóóking time. Place the breasts in a 4 quart cróck pót.
  2. In a medium bówl mix the Alfredó Sauce, sun dried tómatóes Parmesan Cheese and Italian seasóning until thóróughly cómbined. Póur the mixture óver the chicken breasts in the cróck pót. Cóver and cóók ón lów heat 4 hóurs ór until chicken is nó lónger pink in the middle. Stir in the fresh spinach and cóók anóther five móre minutes.  Remóve fróm the cróck pót and serve with pasta.

Fór the Hómemade Alfredó Sauce:

  • Melt the butter in a medium size saucepan. Add the cream and simmer abóut 5 minutes until it begins tó thicken.  Add the Parmesan Cheese , stir until it's melted, remóve fróm the heat.

This article and recipe adapted from this site

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel