1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)
4 oz roasted red peppers -- chopped (4 to 6)
15 ounces artichoke hearts -- quartered
8 oz fat-free American cheese
2 teaspoons Worcestershire sauce
1 can 98% fat-free cream of mushroom soup
2 cups fat-free shredded cheddar cheese
4 cups hot cooked pasta
to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 4 to 6.