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Tomato-Basil Chicken Penne
Rachel Kim

Tomato-Basil Chicken Penne

Chicken cooks in a garlicky crushed-tomato sauce, then freshly boiled penne joins it for only a few minutes. Keeping the pasta out of the slow cooker until the end protects its shape. Parmesan thickens the sauce and fresh basil goes in off heat.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes, drained
  • 4 garlic cloves minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 12 oz penne pasta
  • 3/4 cup finely grated Parmesan cheese
  • 1/2 cup chopped fresh basil

Method
 

  1. Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker.
  2. Stir together the crushed tomatoes, drained diced tomatoes, garlic, oregano and crushed red pepper and pour them over the chicken.
  3. Cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
  4. Transfer the chicken to a board, cut it into bite-size pieces and return it to the sauce.
  5. Boil the penne in salted water until just tender and drain it well.
  6. Fold the hot pasta and Parmesan into the chicken sauce and turn off the cooker.
  7. Stir in the fresh basil, let the pasta stand for 5 minutes and serve.