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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (506g) Recipe makes 4 servings The following items or measurements are not included below: fat-free cream of mushroom soup |
||
| Calories 775 | ||
| Calories from Fat 318 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.4g | 54% | |
| Saturated Fat 21.2g | 106% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 161mg | 53% | |
| Sodium 2097mg | 87% | |
| Potassium 986mg | 28% | |
| Total Carbohydrate 57.5g | 19% | |
| Dietary Fiber 12.8g | 51% | |
| Sugars 5.8g | ||
| Protein 59.0g | 118% | |
Cheesy Artichoke Chicken Pasta
Recipe #265582 |
6¼ hours |
15 min prep |
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SERVES 4 -6
Ingredients
- 1-1 1/2 lb boneless skinless chicken breast, cubed
- 4-6 ounces roasted red peppers, chopped
- 1 (15 ounce) can artichoke hearts, quartered
- 8 ounces process American cheese, shredded
- 2 teaspoons worcestershire sauce
- 1 (10 ounce) can fat-free cream of mushroom soup
- 2 cups shredded cheddar cheese
- 4 cups hot cooked pasta (8 to 10 oz.)
- salt and pepper, to taste
Directions
1
In a 3 1/2-quart or larger slow cooker, combine chicken, peppers, artichokes, american cheese, Worcestershire sauce and soup.2
Cover and cook on LOW for 6-8 hours.3
About 15 minutes before serving, add shredded cheddar and hot cooked pasta. Season with salt and pepper to taste.
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