Recipes, Basil chicken with pasta, Tangy meatballs – FARBERWARE 104554 6 Qt. Oval Slow Cooker User Manual
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reCIPeS
Basil Chicken with Pasta
1 pound
boneless, skinless chicken breasts, cut into 1-inch cubes
1 can
(4 ounces) sliced mushrooms, drained
½ cup
chopped onion
3 cloves
garlic, minced
¼ cup
white wine
2 tbsps
lemon juice
2 tsps
Italian seasoning
½ tsp
salt
¼ tsp
pepper
8 oz
penne or other pasta, cooked and drained
3 tbsps
minced fresh basil
3 tbsps
fat-free half and half
½ cup
shredded Parmesan cheese
Combine chicken, mushrooms, onion, garlic, wine, lemon juice, Italian seasoning,
•
salt and pepper in slow cooker.
Cover and cook on
•
low 4 hours.
Stir in pasta, basil, half and half and Parmesan cheese just before serving.
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Makes 4 to 6 servings.
reCIPeS
Tangy Meatballs
1 package (28 ounces) frozen prepared meatballs
1 jar (12 ounces)
chili sauce
1 jar (12 ounces)
red currant jelly
½ cup
chopped red or green bell pepper
1 tbsp
rice or cider vinegar
1 tbsp
soy sauce
1 tsp
garlic powder
½ tsp
crushed red pepper flakes
¼ tsp
ground ginger
¼ tsp
ground black pepper
3
green onions, chopped (green and white part)
Place meatballs in slow cooker.
Combine remaining ingredients except green onions; stir to blend well. Pour
•
sauce over meatballs and stir to coat.
Cover and cook on
•
low for 4 to 6 hours.
Just before serving sprinkle with green onions.
•
Makes 8 to 10 appetizer servings.
Tip: For a main dish dinner for four, serve meatballs and sauce over hot, cooked
white rice.
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