Jalapeno Pepper Jelly Pasta

This recipe was inspired by my sister-in-law!  When my husband and I started dating, she introduced me to jalapeno pepper jelly over cream cheese.  It was the perfect blend of sweet, spicy and salty.  I took the appetizer and turned it into a delicious pasta!

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Jalapeno Pepper Jelly Pasta

Prep Time5 minutes mins

Cook Time2 hours hrs 30 minutes mins

Course: dinner, main dish

Cuisine: American

Keyword: cream cheese, jalapeno pepper jelly, pasta, slow cooker

Equipment

• slow cooker
• sauce pan

Ingredients

• 8 oz rotini or other shape I like Goodles for the protein
• 1½ lb organic chicken breast
• 2 tsp M Salt or any salt, pepper and garlic powder blend
• 5 oz Jalapeno Pepper Jelly
• 8 oz organic cream cheese

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Instructions

• In a slow cooker place the 1½ lb organic chicken breast, sprinkle with 2 tsp M Salt and top the chicken breasts with 5 oz Jalapeno Pepper Jelly. Turn the slow cooker to high and place the lid on. Let cook for 2 hours.
• Cook the pasta according to the directions and drain.
• Using a wooden spoon, break up the chicken breast. Add in the 8 oz organic cream cheese. Mix together until the cream cheese is melted.
• Add in the 8 oz rotini or other shape cooked and stir until combined.
• Serve immediately with your favorite vegetable.