Creamy Spinach and Artichoke Chicken

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
 

 1 large onion, 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 Chicken Flavored Better Than Bouillon  


 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

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.

Cover and cook on low-heat setting 4 to 5 hours.

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