How to make slow cooker Cajun pasta

8 ounces linguine, uncooked
1 pound chicken breast, ½-inch diced
1 24-ounce jar marinara sauce
3 tablespoons tomato paste
½ cup chicken stock
1½ tabelspoons Cajun seasoning
1 lemon, juiced and zested
2 tomatoes, rough chopped
6 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
½ cup grated Parmesan cheese
1 bunch fresh parsley, rough chopped
1. Quickly brown the chicken breast in a frying pan over medium heat for 3 to 5 minutes. Remove from heat and set to one side.
2. Mix marina sauce and tomato paste together in a 6-quart slow cooker. Add chicken stock, Cajun seasoning, lemon zest, lemon juice, tomatoes, garlic, salt and pepper. Break the linguine to fit into the slow cooker, and then mix into sauce. Be sure that all the pasta is lying flat, with none sticking up.
3. Place the chicken on top of the noodles in the slow cooker. Cover and cook on high for 1 hour, 45 minutes, or until the pasta is cooked. Serve immediately, garnished with grated Parmesan cheese and chopped parsley
4. For a more al dente pasta, cook separately according to package, and then stir in immediately after cooking is finished.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove’s Test Kitchen using this slow cooker.