5-Ingredient Slow Cooker Farfalle Comfort Directions:
Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray.
Add the dry farfalle and spread it into an even layer.
Add the chicken broth, chopped mushrooms, and garlic powder.
Press the pasta down gently so most of it is covered with liquid.
Cover and cook on HIGH for 1 ½ to 2 hours, until the pasta is just tender.
Stir gently from the edges toward the center.
Sprinkle ¾ cup mozzarella over the pasta.
Cover and cook for 10 to 15 minutes, until the cheese melts.
Sprinkle the remaining ¼ cup mozzarella over the top.
Let rest on WARM for 10 minutes before serving.
Serve warm from the slow cooker.
WW Points Calculation
Dry whole wheat farfalle pasta, 12 oz: 36.00 points
Reduced-fat shredded mozzarella cheese, 1 cup: 14.00 points
Low-sodium chicken broth, 3 cups: 0.00 points
Fresh mushrooms, garlic powder: 0.00 points
Points Information
Total Points: 50.00
Servings: 8 servings, about 1 cup per serving
Points per serving: 6.25
Nutrition Information
Calories: 205
Fat: 4 g
Protein: 11 g
Carbohydrates: 34 g
Sugar: 2 g
Sodium: 310 mg
I'm waiting for your comments! Enjoy!
