Creamy Tuscan Chili Spaghetti

Season chicken generously with big pinches of salt, black pepper and garlic powder. Get out a large slow cooker and combine seasoned chicken, sun-dried tomatoes, mushrooms, spinach and Alfredo sauce in it. Turn to low and let it cook for 4 hours.

When the time is almost up, get a large pot of water on to boil. Salt it generously and cook spaghetti until tender, about 8 minutes. Turn off the slow cooker at this point and remove the lid. Drain the spaghetti and transfer it right into the slow cooker with the sauce. Toss together thoroughly, then serve immediately in pretty bowls!