Crockpot Mediterranean Chicken Ragu with Orecchiette

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.3
  • Total Fat: 2.8 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,591.2 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 8.5 g
  • Protein: 39.4 g

View full nutritional breakdown of Crockpot Mediterranean Chicken Ragu with Orecchiette calories by ingredient
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Submitted by: GREATMOMMOO

Introduction

Mediterranean chicken ragu with artichokes, capers, roasted red pappers, fennel, garlic, tomatoes and orecchiette pasta. Mediterranean chicken ragu with artichokes, capers, roasted red pappers, fennel, garlic, tomatoes and orecchiette pasta.
Number of Servings: 4

Ingredients

    1 1/2 cups chicken broth
    1 can (14 ounce) chicken broth
    8 artichoke hearts, cut in half
    1 roasted red pepper, diced
    3 fennel stalks, diced
    1 yellow onion, diced
    2 tablespoons capers
    5 cloves garlic, minced
    2 teaspoons dried Italian seasoning
    1/4 cup fresh parsley, chopped
    1 teaspoon sea salt
    1/4 teaspoon black pepper
    1 1/2 pounds chicken breasts or cutlets, boneless, skinless
    8 ounces Orecchiette pasta
    parmesan cheese, for serving


Directions

In a crock-pot, combine broth, tomatoes, artichokes, red pepper, fennel, onion, capers and garlic. Stir in italian seasoning, parsley, salt and pepper. Nestle in the chicken breasts.

Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.

Cook pasta to al dente, drain and stir into sauce, turn crock-pot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce. Serve with parmesan cheese.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GREATMOMMOO.





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