Ingredients:
3 cups frozen chopped broccoli
1 pound frozen bay scallops
3/4 pound frozen raw, peeled medium-size shrimp
2/3 cup low-sodium chicken broth
1/2 cup white wine
3 sprigs parsley
1 thick slice of onion
1 thick slice of lemon
1/2 pound angel hair pasta
7 tablespoons reduced-fat basil pesto
Directions:
Before turning on the slow cooker, coat it with a nonstick spray.
Place the broccoli in the bottom of the bowl, then cover the broccoli with frozen scallops and shrimp.
Pour the chicken broth and wine in the pot. Toss in the parsley, onion, and lemon. Cover and cook on low for four hours, or on high for two hours.
Drain the slow cooker and discard the parsley, onion, and lemon.
Cook angel hair pasta to al dente (for approximately seven minutes) and reserve a half-cup of pasta water.
Put the pasta in a large bowl and add the seafood, broccoli, and pesto, tossing well to combine the ingredients.
Add pasta water one tablespoon at a time if needed.
Source: Money Crashers
3 cups frozen chopped broccoli
1 pound frozen bay scallops
3/4 pound frozen raw, peeled medium-size shrimp
2/3 cup low-sodium chicken broth
1/2 cup white wine
3 sprigs parsley
1 thick slice of onion
1 thick slice of lemon
1/2 pound angel hair pasta
7 tablespoons reduced-fat basil pesto
Directions:
Before turning on the slow cooker, coat it with a nonstick spray.
Place the broccoli in the bottom of the bowl, then cover the broccoli with frozen scallops and shrimp.
Pour the chicken broth and wine in the pot. Toss in the parsley, onion, and lemon. Cover and cook on low for four hours, or on high for two hours.
Drain the slow cooker and discard the parsley, onion, and lemon.
Cook angel hair pasta to al dente (for approximately seven minutes) and reserve a half-cup of pasta water.
Put the pasta in a large bowl and add the seafood, broccoli, and pesto, tossing well to combine the ingredients.
Add pasta water one tablespoon at a time if needed.
Source: Money Crashers