Chicken thighs, kidney beans and a delicious jarred bacon and provolone sauce slow cook to perfection for a home-made meal your family can’t resist!
What You’ll Need
1 3/4 pounds boneless, skinless chicken thighs
to taste Kosher salt and ground black pepper
1 can (about 15 ounces) canned white cannellini beans, rinsed and drained
1 jar (24 ounces) Prego® Bacon Provolone Sauce
1 teaspoon fresh thyme leaves
1 bag (about 7 ounces) fresh baby spinach
1 tablespoon balsamic vinegar
1 pound (1 package) fettuccine pasta, cooked and drained
1/2 cup shredded Parmesan cheese
How to Make It
1 Season the chicken with the salt and black pepper.
2 Place the chicken into a 6-quart slow cooker. Add the beans, sauce and thyme and stir to coat. Cover and cook on HIGH for 3 hours or until the chicken is cooked through.
3 Stir in the spinach and vinegar and cook until the spinach is wilted. Serve the chicken mixture over the fettuccine. Sprinkle with the cheese.
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SOURCE: Campbell’s Kitchen