Creamy Garlic Herb Sausage & Shell Pasta — Slow Cooker

Ingredients

• 6 boneless skinless chicken sausages, about 150 g each

• 3 cups dry medium pasta shells

• 2 cups heavy cream

• 1 cup chicken broth

• 1 cup grated Parmesan

• 4 oz (115 g) cream cheese, softened

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp dried basil

• ½ tsp black pepper

• ½ tsp salt, or to taste

• ½ tsp red-pepper flakes, optional

• 1 cup shredded mozzarella, optional

• 1 tbsp chopped parsley

Method

1. Place the sausages in a greased slow cooker.

2. Add the dry pasta shells around the sausages.

3. Whisk cream, broth, Parmesan, cream cheese, garlic, Italian seasoning, basil, pepper and salt until reasonably smooth.

4. Pour the sauce evenly over everything. Do not stir excessively.

5. Cover and cook on LOW for about 3–4 hours, checking around 3 hours. Cooking time varies by slow cooker.

6. Check that the sausages reach 165°F/74°C internally.

7. Stir gently. If using mozzarella, sprinkle it over the top, cover for 5–10 minutes until melted.

8. Garnish with parsley and serve immediately.

Nutrition — approximate

Per 1/6 recipe: ~750–850 kcal, 40–50 g protein, 45–55 g carbohydrates, 45–55 g fat. Exact values depend heavily on the sausage and cream used.

Nut info: The recipe contains no tree nuts or peanuts as written, but check sausage, Parmesan, cream cheese and seasoning labels for allergen/cross-contact warnings.