Italian Chicken with Angel Hair Pasta
Ingredients:
5 Boneless Skinless Chicken Breasts
8 oz Italian Salad Dressing
8 oz Reduced Fat Cream Cheese
14 oz Chicken broth
1 can Cream of Chicken Soup
½ tsp Rosemary
½ tsp Thyme
½ tsp Salt
¼ tsp Pepper
1 lb box Vermicelli
Assembly Directions:Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 5-6 hours. (Chicken breasts can be frozen when put in crockpot.)Remove chicken breasts from crock pot and discard Italian Dressing.
Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt.
Meanwhile, cut the chicken in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.
Freezing and Cooking Directions:Once it’s cool, put into Ziploc bags and freeze. Include a box of Angel Hair Pasta on swap day.
Serving Directions:To serve, heat and serve over angel hair pasta. Excellent with fresh cracked pepper and parmesan.
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