This pasta dish is perfect for any occasion
- 8 oz cream cheese
- 2 cans cream of mushroom soup
- ½ cup Italian dressing
- ½ cup white wine or chicken stock
- 3 lbs boneless skinless chicken thighs cut into large chunks
- 1 tsp garlic powder
- 1 pound Linguini pasta
- ½ lb crimini mushrooms optional
- 1 medium diced onion optional
In a pot or large slow cooker add all your ingredients except the pasta and cook on low for 5 hours or on high for 3 hours. Thigh meat works great with this recipe because it can withstand the long cook times. Breast meat will dry out too fast.
Cook your pasta by salting the water and bringing it to a rolling boil. Cook pasta till al dente if you are eating it fresh. If you are preparing a freezer meal cook the pasta 1 minute less than al dente.
To Freeze and Reheat
To plate up the way we do as an easy freezer meal for later. Place your cooked pasta in a tin. Add your chicken and sauce mixture and garnish with a touch of dried parsley. Cover and freeze.
To reheat and enjoy all you need to do is let the dish thaw. Cover with aluminum foil. Bake in a 350f oven for 30 minutes. While that is baking heat some milk on the stove. You will be adding 1/2 cup of hot milk for every cup of sauce that you have on your pasta. When the pasta comes out of the oven add the hot milk to it and toss to combine. Enjoy.
Calories: 614kcal | Carbohydrates: 52g | Protein: 46g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 935mg | Potassium: 790mg | Fiber: 2g | Sugar: 5g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg