Crock Pot Chicken Alfredo

• 1 1/4 lbs frozen chicken tenderloins
• 1 (7 ounce) jar sliced mushrooms (fresh also works)
• 1/2 cup roasted red pepper, strips
• 2 tablespoons sherry wine
• 1 (16 ounce) jar roasted red pepper alfredo sauce
• 3 cups frozen broccoli
• 10 ounces fettuccine pasta
• 2 tablespoons parmesan cheese

1. Layer in crockpot: frozen chicken, mushrooms, and red pepper strips.
2. Drizzle with sherry. Pour alfredo sauce over all.
3. Cover and cook on low for 6 to 8 hours.
4. About 25 minutes before serving, turn heat to High. Rinse broccoli in warm water to thaw, then add to crockpot. Break tenderloins into bite-size chunks. Cook for 20 minutes, until broccoli is ready.
5. While that heats, cook fettucine according to package directions. Just before serving, stir pasta into the alfredo mixture. Top with parmesan.

mushrooms, red pepper, sherry wine, red pepper, frozen broccoli, pasta, parmesan cheese

Taken from www.food.com/recipe/crock-pot-chicken-alfredo-326207 (may not work)