Slow Cooker Pesto Mozzarella Pasta

• 1½ lbs. chicken breasts


• ½ tsp. salt


• ¼ tsp. pepper


• 1 cup jarred pesto I used Mezzetta


• ¼ cup salted butter


• ½ lemon

These items don’t get added until the end

• 1 lb. rotini cooked and drained


• ½ cup parmesan


• 2 cups shredded mozzarella


• ¼ tsp. dried basil to garnish

1. Add the chicken to the slow cooker. Sprinkle with the salt
   and pepper. Spread over the pesto, squeeze the lemon juice over the chicken.
   Cut the butter into slices and lay over the chicken.


2. Cover and cook on low for 5-6 hours without opening the lid
   during the cooking time.


3. Near the end of the cooking time, cook the pasta according
   to the package directions and drain well.


4. Shred the chicken with 2 forks. Add the cooked pasta and the
   parmesan cheese, stir everything until the pasta is coated with the buttery
   pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the
   mozzarella cheese over the pasta. Cover for about 15 more minutes or until the
   cheese has melted.


5. Serve and enjoy!

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