#Recipes #Food #Drink >>> Creamy Spinach and Artichoke Chicken
Creamy Spinach and Artichoke Chicken
Ingredients:
1 pound skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
1 9 - ounce package frozen artichoke hearts, thawed and cut up
2 large onions, cut into wedges
1 medium red sweet pepper, cut into thin bite-size strips
1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1/3 cup water
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounces reduced-fat cream cheese (Neufchatel), cut into cubes
3 cloves garlic, minced
3 cups fresh baby spinach leaves
6 ounces dried wide whole wheat noodles, cooked according to package directions
Directions:
1. In a 3 1/2- or 4-quart slow cooker combine chicken, artichokes, onions, and sweet pepper. In a medium bowl combine soup, the water, Italian seasoning, salt, and black pepper. Pour over chicken mixture in cooker.
2. Cover and cook on low-heat setting 4 to 5 hours.
3. Add cream cheese and garlic to mixture in cooker. Cover and let stand 5 minutes. Stir until cream cheese is melted and smooth. Stir in spinach leaves. To serve, divide noodles among six serving plates. Top with chicken mixture.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 323 cal., 8 g total fat (3 g sat. fat), 64 mg chol., 474 mg sodium, 40 g carb. (8 g fiber, 9 g sugars), 25 g pro.
http://www.diabeticlivingonline.com/
