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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 5 |
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Prep in the morning and come home to slow-cooked chicken in a creamy mushroom sauce. If only every dinnertime were this easy. Ingredients:
4 ounces (1/2 of 8 oz. pkg.) philadelphia cream cheese, softened |
1 can (10-3/4 oz.) reduced sodium condensed cream of mushroom soup |
1/4 cup kraft tuscan house italian dressing |
1/4 cups dry white wine |
1-1/2 pound boneless skinless chicken thighs, cut into bite-sized pieces |
1/2 pound angel hair pasta, uncooked |
2 tablespoons chopped fresh parsley |
Directions:
1. WHISK first 4 ingredients until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
2. COOK pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley.
3. HEALTHY LIVINGSave 70 calories and 9g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, reduced-fat condensed cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
4. NOTEChicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to be overcooked.
5. NON-ALCOHOLIC VARIATIONSubstitute water or chicken broth for the wine.
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