Ingredients
Scale
- 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
Instructions
- 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.
Notes
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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.
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Diabetic Exchanges
- Vegetables (d.e): 1; Fat (d.e): 0.5; Starch (d.e): 2; Lean Meat (d.e): 3;
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Serving Size:
- 1 1/3cups chicken mixture with 2/3 cup noodles each
- Carb Grams Per Serving: 40
- Prep Time: 10
- Cook Time: 300
Nutrition
- Serving Size: 6