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Add 450g chicken breast to the slow cooker along with 300g sliced mushrooms, 100g reduced fat pesto pasta, 1 tsp garlic granules, 2 tsps of garlic puree, 100g light soft cheese, 1 crumbled chicken stock cube and 100ml water
Mix well then cook on high for 2.5 hours or low for 5 hours
Once cooked, use 2 forks to pull the chicken apart
Add 40g grated parmesan cheese and a large handful of spinach, mix then cover and cook for another 20-30 minutes on high
Put 200g pasta on to boil and once cooked add to the slow cooker and mix through
Serve with some veggies and enjoy