This doesn't appear to be a WW friendly meal. Oh well, guess I will just have to pump up the work out the day I make this. I think this will also be a good addition to the soups and stews I have been making for my mother in law. I may tweak it too, to make it a little less calorie friendly to those of us watching our waistlines.
cooking spray
4 4oz. skinless boneless chicken breast halves
1/4 C. water
1 pkg. dry Italian style salad dressing mix
1 clove garlic, pressed
1 8oz. pkg. cream cheese, softened
1 can condensed cream of chicken soup
1 4.5oz. can chopped mushrooms
8oz. spaghetti
1 tbsp. chopped fresh parsley
Spray the crock of a slow cooker with non stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic; cover and cook on low for 4 hours.
After 4 hours whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return it to a boil. Cook the pasta, uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite; about 12 minutes. Drain well in a colander in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
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