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    • #300152

      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.

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