Slow Cooker Spicy Chicken Marsala Pasta
Serving Size / Yield
- 1 lb. boneless, skinless chicken breast
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch piece whole ginger, peeled and grated
- 2 Tbs. tomato paste
- 1 Tbs. garam masala
- 2 tsp paprika
- 2 tsp salt
- 1 can diced tomatoes
- 3/4 C heavy cream
- Fresh cilantro, chopped
- 1 box cellentani noodles
Cut the chicken breasts into bite-sized pieces and place in a slow cooker. Stir in the onion, garlic, ginger, tomato paste, garam masala, paprika and salt until spices are combined. Stir in the diced tomatoes.
Cover the slow cooker and cook for 4 hours on High or 8 hours on Low. Add in heavy cream about 15 minutes before crockpot is done cooking.
Follow box instructions for cellentani pasta. Add noodles into slow cooker and stir until well blended. Serve warm.