This recipe evolved from a recipe of a family friend. I turned "Steve's Chicken" into a pasta dish that reminded my husband and I of a favorite dish from the restaurant Maggianos. This is simple and delicious! The sauce is on the "runny" side, so I suggest serving it in a bowl.
In Crock pot place:
1 small package white/button mushrooms, sliced
4 large cloves garlic, minced
6 chicken breasts (NOT frozen...adds too much extra water)
1 c. chicken broth
2 TBS Worcestershire sauce
1 large onion, diced
1/4 tsp pepper
1 1/2 tsp. salt
-Cook on low 6-8 hours.
-Shred chicken and add 1 c. heavy cream and 1 lb Rigatoni (cooked al dente).
-Dish into bowls and serve. Pasta will absorb cream and juices over time if you want to let it sit for awhile before serving, that works too.
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