Thursday, November 1, 2012

Creamy Italian Chicken

At the time I write this, we are dealing with Hurricane Sandy.  So far, we haven’t lost power but it’s getting bad out there…in preparation, I wanted to start clearing some food out of my freezer and decided I needed some good old comfort food.  I found this great recipe online at Taste of Home but wanted to lighten it up, and it’s a slow cooker recipe – easy!
There’s just something about creamy sauce and chicken that screams “Comfort!” doesn’t it??  We had some leftover sweet potato biscuits from our Outer Banks vacation so I served this goodness over them, however it would be just as fantastic served over pasta or rice.
1lb boneless skinless chicken breast
1 packet Zesty Italian Dressing mix
¼ cup water
2 garlic cloves, minced
½ tsp dried red pepper flakes
8oz reduced fat cream cheese
1 can 98% fat free cream of chicken soup (or cream of celery, mushrooms, etc.)
1 cup frozen peas

·         Place chicken breast into the slow cooker set on low
·         Mix water, dressing packet, garlic and red pepper flakes and pour over the chicken
·         Cook for 3 hours.
·         At the 3 hour mark, mix the cream cheese and the soup together and pour over the chicken.
·         Cook for another 3 hours.
·         With an hour left, add the peas and stir
·         Note:  If you are not home, you can mix the cream cheese and soup together at the beginning and add for the full time
·         Before serving, I shredded the chicken, but you don’t have to.
·         Serve over biscuits, pasta, rice and or veggies.


Serves 4
Calories 346 / Carbs 15g / Fat 11g / Protein 37g / Fiber 2g / Sodium 801mg

1 comment:

  1. This sounds delish! I'm home on Tuesday and plan on making this dish :)


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