Creamy Tomato Chicken

Ingredients

4

boneless skinless chicken breasts (about 1 1/4 lb)

2

cloves garlic, finely chopped

1 1/2

teaspoons dried basil leaves

1/2

teaspoon dried oregano leaves

1/2

teaspoon salt

1/4

teaspoon pepper

1

jar (15 oz) Alfredo sauce

1

can (14.5 oz) diced tomatoes, drained

1

pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce

8

oz uncooked pasta (such as paste or mostaccioli)

2

tablespoons cornstarch

2

tablespoons water

1/2

cup shredded Italian cheese blend (2 oz), if desired

Method

• 1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
• 2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce until well combined. Pour mixture over chicken.
• 3 Cover; cook on Low heat setting 5 to 6 hours.
• 4 Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
• 5 Serve chicken with pasta; top with cheese.