1 pound boneless skinless chicken thighs, cut into 3/4 inch pieces
1 can (14 ounces) quartered artichokes, drained
1 jar (16 ounces) Alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles
2 tablespoons shredded Parmesan cheese
In 3 to 4 quart slow cooker, mix chicken, artichokes, pasta sauce and water.
Cover; cook on LOW setting 5 to 6 hours.
About 25 minutes before srving, stir tomatoes and uncooked noodles into chicken mixture.
Increase heat setting to HIGH; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.
5 servings (1 1/3 cups each)
TIP: Pasta quickly absorbs the sauce in this dish if it has to stand before servings. For a creamy consistency, stir in a little hot water. You can join Unsolved Mysteries and post your own mysteries or
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