Name: Lemon Sun
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: salt, to taste; black pepper, to taste; 2 large chicken breasts (about 1.5 lbs); 1/2 jar sun-dried tomatoes (about 4 oz), chopped; 2 lemons, juiced; 2 tbsp oil from sun-dried tomato jar; 1 tsp paprika; 1 tsp Italian seasoning; 1 tbsp minced garlic; 1 lemon, sliced; 1 lb angel hair pasta; 1 can chicken stock (14.5 oz); 1 1/3 cups heavy cream; 1 cup water; 1 lb spaghetti

1

Season the bottom of the slow cooker with salt and pepper.

2

Place the chicken breasts in the slow cooker and top with the chopped sun-dried tomatoes.

3

In a separate bowl, mix together the juice of two lemons, oil from the sun-dried tomato jar, paprika, Italian seasoning, and minced garlic.

4

Pour the mixture over the chicken in the slow cooker.

5

Lay the lemon slices over the top of each chicken breast.

6

Cover and cook on high for 3-4 hours or on low for 6-8 hours.

7

Once cooked, remove and discard the lemon slices. Remove the chicken from the slow cooker and shred it with two forks. Set aside.

8

Add the uncooked angel hair pasta to the slow cooker, breaking it if necessary to fit.

9

Pour in the can of chicken stock and the heavy cream.

10

Return the shredded chicken to the slow cooker on top of the pasta.

11

Add about a cup of water to ensure the pasta is submerged.

12

Cover and cook on high for another 30 minutes, stirring halfway through, until the pasta is cooked and has absorbed most of the liquid.

13

Stir well and serve immediately.

Lemon Sun

Ingredients

15 Ingredients

Instructions

Keep Cooking