| 3 lbs. | Meaty chicken pieces, skinned |
| | Salt |
| | Black pepper |
| 1 16 -oz | Jar light Parmesan alfredo pasta sauce |
| 1 9 - oz. | Pkg frozen Italian green beans, thawed |
| 3 c. | Hot cooked whole wheat pasta |
| | Finely shredded Parmesan cheese |
In a 3 1/2 - 4 quart slow cooker place the chicken pieces. Sprinkle lightly with salt and pepper. Pour sauce over chicken.
Cover and cook on low for 6 - 7 hours or high 3 - 3 1/2 hours, adding green beans for the last 30 min. of cooking.
Remove chicken and breen beans to a serving platter. Stir cooked pasta into sauce in cooker. Transfer chicken and pasta to a serving platter. Sprinkle with parmesan cheese.