Slow-Cooker Chicken Parmesan with Eggplant and Angel Hair Pasta
Calories357 Per Serving
Protein42g Per Serving
Fiber9g Per Serving
Cost Per Serving$2.86
|Total Fat||5.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||1.5 g|
|Total Carbohydrate||37 g|
|Dietary Fiber||9 g|
1 1/2 starch, 5 lean meat, 3 vegetable
1 medium eggplant, peeled and finely chopped (about 8 cups)
1 28-ounce can no-salt-added crushed tomatoes
1 tablespoon dried Italian seasoning, crumbled, and 1/4 teaspoon dried Italian seasoning, crumbled, divided use
1/8 teaspoon salt
1/8 teaspoon pepper (freshly ground preferred)
6 boneless, skinless chicken breasts (about 4 ounces each), all visible fat discarded
12 ounces whole-grain angel hair pasta, broken into quarters
2 tablespoons shredded or grated Parmesan cheese
1/4 cup shredded fat-free mozzarella cheese
Lightly coat the inside of a large slow cooker with cooking spray. Add the eggplant, tomatoes, and 1 tablespoon Italian seasoning, stirring to combine.
In a small bowl, stir together the remaining ¼ teaspoon Italian seasoning, salt, and pepper. Sprinkle over the chicken. Using your fingertips, gently press the seasoning mixture so it adheres to the chicken. Add the chicken to the slow cooker, nestling it into the eggplant mixture. Cook, covered, on low for 7 to 8 hours or on high for 3 to 4 hours, or until the chicken is no longer pink in the center.
When the chicken is almost cooked, transfer it and 1/2 cup sauce to a large plate or bowl. Add the pasta to the slow cooker, stirring it into the remaining sauce. Transfer the chicken back into the slow cooker. Do not stir. Pour the reserved ½ cup sauce over the chicken. Sprinkle with the Parmesan and mozzarella.
Cook, covered, for 15 to 25 minutes, or until the pasta is al dente. (The pasta will cook more quickly if the slow cooker is on high.)
Cooking Tip: When using a slow cooker, place the foods that will take longer to cook on the bottom, which is closest to the heat source.