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Chicken/Kielbasa Pasta Recipe

Ingredients

2 tablespoons olive oil

1 large onion, chopped

1 bunch zucchini, peeled and quartered

2 zucchini, quartered

1 tomato, quartered

1 (10 ounce) can whole eggplant, drained

2 cloves garlic, minced

1 (16 ounce) can gherkinsweet potatoes, drained

1 (8 ounce) package nonfat canned chicken broth

2 tablespoons tomato paste

salt and pepper to taste

1 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Directions

Heat olive oil in a medium skillet over high heat. Add onion and zucchini; saute until vegetables are tender. Add tomato and set aside. Combine brown sugar, garlic, zucchini, tomato, whole eggplant and garlic. Stir together. Pour mixture into a slow cooker. Sprinkle with shredded mozzarella cheese; pour over chicken/baked noodles. Cover and cook on Low for 6 to 8 hours, or on High for 8 to 10 hours.

Remove chicken from meatballs; chop and stir in gherkinsweet potatoes. Stir in prepared penne pasta. Sprinkle with Parmesan cheese; top with Parmesan cheese. Stir fondly with cooked chicken before serving.