• 2 Ratings



  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic to skillet and cook for 3 minutes or until softened. Add chicken to skillet and cook, stirring frequently, for about 4 minutes or until no longer pink. Add spinach, pesto, salt and pepper to skillet and stir until well blended; set aside.

  • In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

  • Coat slow cooker bowl with nonstick cooking spray, then layer a third of the uncooked noodles, overlapping as necessary. Spread a third of the chicken mixture over noodles, then top with 1/4 cup water. Dollop a third of the ricotta mixture on top, and continue layering with remaining noodles, meat, an additional 1/4 cup water and ricotta mixture.

  • Cover and cook on HIGH for 3 hours or LOW for 5 1/2 hours. Sprinkle remaining 1/4 cup of Italian cheese on top for last 15 minutes of cook time or until melted.

Nutrition Facts

394 calories; 19 g total fat; 144 mg cholesterol; 547 mg sodium. 29 g carbohydrates; 28 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1