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INGREDIENTS

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1/4 cup KRAFT Tuscan House Italian Dressing

1/4 cup dry white wine

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces

1/2 lb. angel hair pasta, uncooked

2 tbsp. chopped fresh parsley

DIRECTIONS

  1. WHISK first 4 ingredients until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
  2. COOK pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley.

Kraft Kitchens tips:

HEALTHY LIVING

Save 70 calories and 9g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, reduced-fat condensed cream of mushroom soup and KRAFT Light Zesty Italian Dressing.

NOTE

Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to be overcooked.

NON-ALCOHOLIC VARIATION

Substitute water or chicken broth for the wine.

article courtesy of KitchenDaily.com

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