Tuesday, February 22, 2011

Creamy Crockpot Chicken

I don't have a picture of this one as the camera has resided at my husband's office for the last couple days. Instead I'll give you a random picture.

View from my front porch in winter time.

This is one of those many recipes that I see all over the blog world and I was never introduced to until recently. I'm not a fan of alfredo and this is as close as I get to it. It's super easy and perfect for taking a dish to pass at a function. The recipe that I originally used is from The Girl Who Ate Everything. As originally posted, this provides (Just the topping, not the pasta):

305.5 calories
20 g fat
8.3 g carbohydrate
0.0 g fiber
22.7 g protein

I make just a few changes. First I use reduced fat cream cheese and a little bit less than the original recipe. Second, I add a bag of frozen vegetables. I like it with broccoli best but often make it with green beans since the husband isn't a huge broccoli fan. Adding vegetables to pasta dishes can help decrease the portion of pasta that you use and add extra vitamins and minerals.

Overall, this is a regular staple on our meal plan. Give it a try!

Creamy Crockpot Chicken - BETTER

four 4 oz chicken breasts
1 packet dressing mix, I like Good Seasons' Garlic & Herb
6 oz. reduced fat cream cheese
10 oz bag frozen broccoli or green beans

Place the chicken in a crockpot and sprinkle dressing packet over it. Cover with cream of chicken soups and cream cheese. Cook on low for at least 4 hours. About 30 minutes before you are ready to serve, take out chicken breasts and shred. Put back into the crock pot and give the sauce a good stir. Add frozen vegetables. Cook for additional 3o minutes.

Serve over whole wheat pasta or spaghetti squash.

Makes 6 servings, each serving provides:

261 calories
13.6 g fat
10.6 g carbohydrate
1.4 g fiber
24.1 g protein

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