Healthy Crockpot Tuscan Chicken Pasta

• 4 boneless skinless chicken breasts

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon olive oil

• 2 cups diced tomatoes

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, diced

• 1 zucchini, sliced

• 1/2 cup sun-dried tomatoes, chopped

• 2 teaspoons Italian seasoning

• 1/4 teaspoon red pepper flakes

• 2 cups chicken broth

• 1 cup heavy cream

• 8 ounces whole wheat penne pasta

• 1/2 cup Parmesan cheese, grated

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

1. Season chicken breasts with salt and pepper.


2. Heat olive oil in a skillet over medium heat and brown the chicken on both sides.


3. Transfer the chicken to the crockpot.


4. In the same skillet, add onions and garlic and sauté until translucent.


5. Add diced tomatoes, bell pepper, zucchini, sun-dried tomatoes, Italian seasoning, and red pepper flakes to the skillet, and cook for a few minutes until the vegetables are slightly softened.


6. Pour the vegetable mixture over the chicken in the crockpot.


7. Add chicken broth to the crockpot, ensuring the chicken is covered.


8. Cover and cook on 'low' for 7 hours, or on 'high' for 4 hours.


9. In the last 30 minutes of cooking, add the whole wheat penne pasta and heavy cream to the crockpot.


10. Adjust the seasoning with more salt and pepper if needed, and continue cooking until the pasta is al dente.


11. Stir in the Parmesan cheese until melted and well incorporated.


12. Just before serving, garnish with fresh parsley and basil.


13. Serve the Healthy Crockpot Tuscan Chicken Pasta hot.