* 2 lbs. boneless, skinless chicken thighs, cubed
* 2 onions, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 16-oz. jar alfredo sauce
* 4 cups frozen broccoli florets
* 9-oz. pkg. refrigerated fettuccine
* 1/4 cup grated Parmesan cheese

In 4 quart crockpot, place chicken, onions, and red bell pepper. Pour alfredo sauce over. Cover crockpot and cook on low for 7-8 hours.

Thaw and drain broccoli and add to crockpot along with fettuccine. Stir, cover crockpot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender. Sprinkle with cheese and serve. 6 servings