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| Italian Chicken |
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| Camey’s Chicken Pasta |
Italian Chicken
3 lb bag frozen chicken breasts (put in chicken in frozen)
2 Dry Italian Seasoning packets
1/3 C water
1 neufetal cream cheese (lowfat)
Whole grain noodles or brown rice, cooked
Place first 3 ingredients in Crockpot, cook on low 6 hrs, high for 3 hours. (Stir occasionally if you’re around) Remove 1/3 of the chicken to freeze and then 10 minutes before serving add the neufatel cream cheese to the Crockpot, melt in while cooking the noodles or rice. Stir in cream cheese and serve over noodles or rice.
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| Ingredients |
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| Place frozen chicken in crock, add water and dry Italian Seasoning |
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| Crockpot low 6-8 hours, high 3-4 hours |
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| Shred with 2 forks and save 1/3 of the meat for the Chicken Pasta recipe |
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| Add in the neufetal cream cheese to crock, heat another 10 minutes, serve over brown rice or whole grain noodles! |
Camey’s Chicken Pasta
1 box of whole grain pasta
4-5 Roma tomatoes, diced or cherry tomatoes, halved
2 cans medium olives, halved
1 can of Artichoke hearts, quartered
1/2 C of Italian salad dressing (or till taste)
Already prepared chicken from above (defrost if frozen)
1/2 tsp Parmesan cheese per each serving
Cook pasta. Prep tomatoes and olives. Drain pasta, pour into large serving bowl, add chicken, tomatoes, olives, and Italian dressing. Top each serving with Parmesan if desired.
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| Chicken Pasta Ingredients |
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| Add crockpot chicken, olives and tomatoes; halved and whole grain pasta |
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| Top with Italian dressing (I didn’t have the artichoke hearts on hand but they’re really good in here too) |
I tried to warn you all about my LOVE of pasta back in “My love affair with Pasta” post…. my semi saving grace is that I go for the whole grain or whole wheat! That’s one easy change for the better, switching to whole grains as much as possible. Even the store brands are coming out with whole grain varieties so the healthy trend must be catching on 🙂
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