Chicken With Basil Cream Sauce-Slow Cooker - cooking recipe

Ingredients

2 chicken breast halves, skinless, boneless, trimmed of fat
salt & freshly ground black pepper
1 cup jarred alfredo sauce
3 -4 tablespoons pesto sauce
Pesto Sauce
1 garlic clove, small, minced
2 tablespoons pne nuts
1 cup basil leaves, firmly packed
1 tablespoon parmesan cheese, grated
1/3 cup olive oil

Preparation

Spray the inside of the slow cooker with cooking spray.
Arrange the chicken breasts in the slow cooker.
Sprinkle with salt and pepper.
In a small bowl combine the Alfredo sauce and the pesto sauce.
Stir to combine then pour over the chicken.
Cover and cook on low for 4-6 hours.
Cook until chicken is cooked and tender.
Pesto:
Combine the garlic and pine nuts in a small food processor and until finely chopped.
Add basil and parmesan cheese and process until it becomes a coarse paste.
With the machine running slowly pour the olive oil through the feed tube, processing until it becomes a thick puree.
Store in the refrigerator for up to 1 week with a bit of olive oil poured over the top to preserve the color or freeze for up to 2 months.
Per Arlene:
She added 1/4-1/2 cup of Alfredo sauce.
She cooked linguine, add the extra sauce and tossed.
Then placed the chicken on a platter, placed the chicken on top with the additional sauce.