Tuesday, August 27, 2013

Crock Pot Tuscan Chicken Alfredo




I had to switch up my meal plan for the week since we are having an intense heat wave here in the Chicagoland area. I'll being making a lot of crock pot meals. While I do love the heat this is kind of extreme. My Crock Pot Tuscan Chicken Alfredo was originally a baked Tuscan Chicken Alfredo recipe but I have no desire to turn on my oven when it is this hot outside. So, I tweaked the recipe a bit and decided to make it a one pot crock pot meal. I cooked everything in the crock, including the pasta. It turned out great and the whole family enjoyed it.


Crock Pot Tuscan Chicken Alfredo
Serves 4
WW PP=8
Cal 282, Carbs 38.8, Fat 8.2g, Fiber 2.4g, Protein 25g

Ingredients
16 oz boneless skinless chicken breasts
1 cup fresh baby spinach
4 oz. reduced fat cream cheese, softened
1/2 cup fat free milk
1/8 cup grated parmesan cheese
1 cup diced Italian style tomatoes
1 Italian seasoning packet
8 oz mini farfalle pasta

Place chicken in bottom of crock pot. Sprinkle with italian seasoning.

In a small bowl mix together cream cheese, Parmesan cheese, and milk. Pour over chicken. Top with tomatoes and spinach. Cover and cook on low for 3-4 hours.

During the last 35 minutes of cooking cut chicken into chunks and pour dry pasta into the crock pot. Stir well turn heat to high and continue cooking for another 35 minutes or until pasta is tender. Enjoy!


6 comments:

  1. I know my family is going to love this!

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  2. Great job! That definitely sounds like my kinda recipe. Looks delicious :)

    Happy Blogging!
    Happy Valley Chow

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  3. This sounds really good and easy, Bridget! I've shared this on Facebook - Thanks for linking up to All My Bloggy Friends this week! :)

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  4. Visiting from Thriving Thursday. I love how easy this recipe is and great for the busy school days.

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