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
- 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).
- COOK pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley.
Kraft Kitchens tips:
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.
Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to be overcooked.
Substitute water or chicken broth for the wine.
article courtesy of KitchenDaily.com