Slow Cooker Angel Chicken & Pasta
I was hooked on just the mention of chicken and pasta. Now this is a slow cooker recipe which means it is pretty much hands off for the most part. Several shortcuts are listed for savings as well. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 250 grams Cream cheese, one standard block, (8 oz)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
- 2 packets Italian dressing mix, Shortcut
- ½ cup chicken broth, fresh or from powder
- 1 kilo chicken, boneless, skinless, any type, cubed, (2 lb)
- 500 grams dry Fettuccine pasta, (1 lb)
- spring onions, or parsley, chopped, optional
- Parmesan cheese, grated, optional
Instructions
- Lightly butter your slow cooker insert, then add the soup, cream cheese, broth and dressing mix to the slow cooker and mix, see you did not even need to dirty a bowl for this.
- Stir in the chicken. Cover and cook on Low setting for 4-6 hours.
- Now right after you turned on the slow cooker, heat a pot of salted water to boiling. When boiling, add the fettuccine and cook until just before before done. Drain and rinse, cover and place in the fridge.
- About 45 minutes to an hour before serving, add the pasta from the fridge, and sprinkle in some spring onion or parsley, reserve a bit of spring onion or parsley for garnish, stir well and cover and cook for just long enough to heat the pasta through, 45 minutes to an hour.
- Serve with spring onion or parsley sprinkled on top, and sprinkle with some Parmesan cheese to taste.
Notes
Figure about 75 Baht/kilo for the chicken. The Cream cheese is about 120 Baht, go with Caroline brand, that saves you 30 Baht right there. For 6 servings, this is about 95 cents per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Italian Dressing Mix.
Variant: 1. Use Condensed Cream of Chicken Soup in place of the mushroom soup.
Leave a Reply