Drain any oil from the sliced sun-dried tomatoes.

Drizzle the olive oil into the base of the slow cooker, and then add the chicken breasts and sprinkle salt and pepper over the top.**If your slow cooker runs hot, you might want to add 1/2 cup chicken stock or water before adding the chicken.

In a large mixing bowl, whisk together the Alfredo sauce, sun-dried tomato slices, Parmesan cheese and Italian seasoning.

Pour the Alfredo sauce mixture over the chicken. Set on low and cook for 8 hours. Once cooked, stir in the fresh spinach leaves and let cook for another 5 to 10 minutes, or until they cook down into the sauce.

Cook small shell pasta, as directed.

Prepare the salad.

Serve Slow Cooker Tuscan Chicken Alfredo over pasta with side salad.