
Ingredients:
2 (24-oz.) jars Ragu Chunky Tomato, Garlic and Onion Sauce
1.5 lbs. boneless skinless chicken breasts
¼ tsp. salt
¼ tsp. pepper
½ tsp. oregano
1 lb. penne pasta (cooked according to package directions)
3 cups shredded mozzarella cheese
¼ cup parmesan cheese
Instructions:
Season the chicken breasts with salt, pepper, and oregano.
Pour one jar of Ragu Chunky Tomato, Garlic and Onion Sauce into the slow cooker.
Add the chicken breasts to the slow cooker and cover them with the sauce.
Pour the other jar of sauce over the chicken.
Cook on low for 4-6 hours, or until the chicken is cooked through and tender.
Shred the chicken with two forks and mix it with the sauce.
Cook the penne pasta according to package directions, then drain and set aside.
Add the cooked pasta to the slow cooker and mix it with the chicken and sauce.
Top the pasta with shredded mozzarella cheese and parmesan cheese.
Cover and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy!