In this case I wanted to use the slow cooker for “low and slow” flavor development as well as the convenience of a slow cooker. This time I cooked the pasta separately and added it at the end for a more al dente texture. Adding a little milk or other liquid and that pasta at the beginning would work too, but cooking time would need to be longer – not a bad thing for a workday when you want to come home to an easy pasta dish, toss together a side salad and call it a day.
1 lb pasta, cooked (I used white fiber mini penne by Barilla)
1/2 lb sliced baby bella mushrooms
3 boneless skinless chicken breasts, cubed
1 can condensed cream of mushroom soup
1/2 cup Marsala cooking wine
2 Tbs butter
pinch of salt (cooking wine is salted – if using the good stuff, you might need more salt at the end)
1/8 tsp ground black pepper
optional – 1Tbs cornstarch in 2 Tbs cool water to thicken sauce if needed.
Place chicken, wine, butter, condensed soup, mushrooms, salt and pepper into slow cooker on low for 4- hours or as needed to thoroughly cook the chicken.
Adjust salt and pepper to taste. If sauce is too thin, add cornstarch mixture and heat another 1/2 hour on high to thicken.
Turn off heat and stir in cooked pasta.
Optional: garnish with a pinch of parsley or dried chives for color