Oklahoma has had some cool(ish) weather lately…leading me to believe summer is ending and the season of football and crock pots is on it’s way in. I love fall! So in light of all that excitement, I whipped out the ole crock pot last night for it’s first use of the season (and in Oklahoma). The delight: Cheesy Artichoke Chicken and Pasta. While I cannot credit this as a “new” recipe we’re trying, it’s been a long time. Last time, I made it in Chicago for Kristen…who gave it a big thumbs up. Mark and I give it a big thumbs up, as well. Super easy, SUPER cheesy. Enjoy!
Crock pot has been cookin’ away on low for 6 hours. Boiling whole wheat egg noodles now…
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 (I used whole wheat egg noodles)
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 crock pot. 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.
Per Serving*: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg
Cholesterol; 809mg Sodium.
*Nutrition Facts not verified.
Leftovers today for lunch : ) Have a wonderful day!
P.S. We won both our hockey games yesterday – woot!