Ingredients:
_ 2 boneless chicken breasts
_ 1 box penne pasta
_ 1 can cream of chicken soup
_ 2 cups chicken broth
_ 8 oz cream cheese (cubed)
_ 1 cup shredded mozzarella
_ 2 cloves garlic (minced)
_ ½ tsp salt
_ ½ tsp black pepper
_ ½ tsp dried herbs (oregano or basil)
_ Fresh parsley (for garnish)
Instructions:
1_ Place the chicken breasts in a black slow cooker.
2_ Add the cream of chicken soup, chicken broth, cream cheese, garlic, salt, pepper, and herbs.
3_ Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
4_ Shred the chicken with two forks.
5_ Cook the penne pasta according to package directions. Drain and add to the slow cooker.
6_ Stir in the mozzarella cheese.
7_ Serve in a white bowl garnished with parsley.
Notes: Use any pasta or cheese. Add extra broth for a thinner sauce. Store leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Prep Time: 5 minutes
Cook Time: 5 hours
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