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.