Ingredient List
For the Rigatoni Pasta with Pink Sauce:
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 24 ounces Marinara sauce
  • 12 ounces dry Rigatoni pasta
  • 15 ounces Alfredo sauce
  • 4 ounces shredded Parmesan cheese, divided
  • 4 ounces shredded Mozzarella cheese, divided
Instructions
Making the Rigatoni Pasta with Pink Sauce
  • Place chicken in a greased 4.5-quart slow cooker. Sprinkle with Italian seasoning and garlic powder. Pour marinara over chicken. Cook on high for 2-3 hours.

  • Remove chicken from slow cooker and cut into chunks.

  • Stir into the marinara the chunked chicken, cooked pasta, alfredo sauce, and 2 ounces of each cheese.

  • Sprinkle remaining cheese over the top.

  • Cover and cook on low for 20-25 minutes until mixture is heated through and cheese is melted.

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    Read about Dustin Johnsrud, a North Dakota wheat farmer who grows Durum wheat, which is used to make Pasta.

Instructions
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