* 4 boneless skinless chicken breasts
* Salt and Pepper
* 1 tablespoon Crisco® Pure Vegetable Oil
* Juice of 1 lemon
* 1/4 cup Worcestershire sauce
* 2 links smoked, sweet Italian sausage, sliced 1/4-inch thick
* 2 medium yellow onions, diced
* 1 each red and green pepper, seeded and diced (optional)
* 6 cups chicken broth
* 1 (1.5 oz.) package pesto sauce mix
* 1 tablespoon onion powder
* 1 teaspoon garlic powder
* 1 bay leaf
* 2 chicken bouillon cubes
* 1 cup bowtie pasta, uncooked
* Grated Romano or Parmesan cheese
Directions
SEASON chicken generously with salt and pepper. In a shallow dish, mix oil, lemon juice and Worcestershire; add chicken and turn to coat.
COMBINE all remaining ingredients except pasta and cheese in slow cooker. Add chicken and cover. Cook for 4-6 hours on HIGH.
REMOVE bay leaves. Remove chicken, let cool and shred or chop. Add back to slow cooker. Taste and adjust seasoning as needed.
COOK bowtie pasta according to package directions and add to mixture. Top with a generous amount of grated Romano and/or Parmesan cheese.
SERVE with crusty bread and tossed green salad, if desired.
