Chicken with Sun Dried Tomatoes

An elegant recipe with great flavor! Tender and moist, serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 1 tbsp lemon juice
  
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Transfer chicken to slow cooker.
2. Add broth, wine, leftover garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!

Split Pea Soup

It's soup season! I couldn't think of a better soup to kick off the fall season. And, this soup never let's me down.

Ingredients:

• 6 cups vegetable broth
• 1 {1 lb} bag dried split peas, rinsed
• 2 cups ham steak, diced
• 1 medium yellow onion, chopped
• 1 large russet potato, peeled and diced
  
• 1 cup celery, chopped {about 2 to 3 stalks}
• 1 cup carrots, chopped
• 1 tsp kosher salt
• 1/4 tsp pepper

Combine all ingredients together in Crock Pot and stir. Cover and cook on High 4 to 5 hours, {or until peas, potatoes and carrots are soft}.

{Tip!} Garnish with fresh parsley or top with shredded cheese! Serve with warmed rolls.

Enjoy!