Ingredients
4
4 servings
- •cooking spray
- •4 (4 ounce) skinless, boneless chicken breast halves
- •0.25 cup water
- •1 (.7 ounce) package dry Italian-style salad dressing mix
- •1 clove garlic, pressed
- •1 (8 ounce) package cream cheese, softened
- •1 (10.5 ounce) can condensed cream of chicken soup
- •1 (4.5 ounce) can chopped canned mushrooms
- •1 (8 ounce) package spaghetti
- •1 tablespoon chopped fresh parsley
Instructions
- Spray the crock of a slow cooker with nonstick cooking spray. Place chicken breasts in the crock. Combine water and Italian dressing mix in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low for 4 hours.
- After 4 hours, whisk cream cheese and condensed soup together in a bowl. Pour over chicken. Stir in mushrooms. Cover and cook on Low for 1 hour.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in spaghetti, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
- To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Nutritional Facts
Per 4 servings
- Calories: 619
- Carbohydrate: 53g
- Fat: 26g
- Fiber: 3g
- Protein: 40g
- Sugar: 5g
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