6 Skinless, boneless chicken breast halves (cubed)
1/2 Cup butter
2 (.7 ounce) packages dry Italian-style salad dressing mix
1 Cup [good] white wine
2 (10.75 ounce) cans condensed Golden Mushroom Soup (HAS to be golden)
8 oz. cream cheese with onion and chives
1 Package Cremini Mushrooms (baby Portobellos)
1 lb Linguine (I use Barilla)
Place chicken in slow cooker*, pour ingredients over chicken, stir, cover and cook on low for 4 to 5 hours stirring once an hour.
30 Minutes before serving, add the mushrooms and stir.
Just before serving, cook the pasta according to the package in a pot of boiling, salted water.
About 1 minute before al dente, drain. Try to reserve some of the pasta water.
Add the pasta to the crockpot, mix and serve! If the sauce is too thick, add a ladle of the water to thin it.
*I ALWAYS spray my crock pot with Pam before cooking anything. It doesn’t matter what it is or how long.. This ALWAYS helps with clean up!
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