I actually have two versions of this recipe and finally had an opportunity to try one. The responses were mixed but the biggest complaint was that the fettuccine noodles were really hard to eat. I’m not sure if I didn’t cook them long enough or if fettuccine is just hard to eat. We also didn’t like having a full-size piece of chicken on top of the pasta.
So, because this recipe had really good flavor, we all decided it was a keeper as long as we made a few changes. Changes include using spaghetti noodles and cutting the chicken into chunks. We think that will make it just about perfect.
- 4 boneless skinless chicken breast halves *
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted **
- 1 cup milk
- 1 envelope garlic and herb pasta sauce mix ***
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- Hot cooked fettuccine ****
Place chicken in a slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over fettuccine. Yield: 4 servings
* Next time I’m going to cut the chicken into chunks.
** Here’s a recipe for making your own cream of chicken soup: Cream of Chicken Soup
*** I couldn’t find the pasta sauce mix at Wal-mart but HyVee had it. I found it in the pasta section. Here’s what it looks like:
**** I will not be using fettuccine again. Next time I’ll use spaghetti.
from Quick Cooking Magazine