Thursday, January 01, 2004
Categories:
Italian/Entree
Yield:
4 servings
Ingredients:
4 boneless skinless chicken breasts (4 oz. each)1 packet (0.7 oz.) Italian salad dressing mix
1/4 C. water
1 pkg. (8 oz.) fat-free cream cheese
1 can (10.75 oz.) 98% fat-free condensed cream of chicken soup
1 can (7 oz.) mushroom stems and pieces, drained
2 C. hot cooked spaghetti
1/2 tsp. dried parsley
Directions:
Place chicken in a slow cooker. In a small bowl, combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. In a medium mixing bowl, soften cream cheese with an electric mixer. Blend in soup. Stir in mushrooms. Pour mixture over chicken, stirring to combine with juices. Cook 1 hour. Serve over spaghetti. Garnish with parsley.
Nutrition Facts:
342 calories, 32g carbohydrate, 40g protein, 4.7g fat, 1.6g saturated fat, 77mg cholesterol, 1.7g dietary fiber, 1722mg sodium
Source:
Adapted recipe by Janet Potts, RD, LD