November 19, 2012

Crock Pot Italian Chicken Penne

I posted this in my daily Runs for Cookies blog, but I'm also adding it here for easy reference. This creamy comfort food pasta dish is perfect for a cold day!

Crock Pot Italian Chicken Penne

1 lb. boneless, skinless chicken breasts (mine were still frozen, no need to thaw)
1 can of condensed cream of chicken soup
8 oz. reduced fat cream cheese
1 packet dry Italian dressing mix
1 (15 oz) can of petite diced tomatoes
12 oz. Smart Taste penne

Stir together the soup, cream cheese, tomatoes, and dressing mix in the crock pot. Add the chicken. Cook on low about 6 hours, until chicken shreds easily with a fork. Cook the pasta according to package directions, and drain. Add the pasta to the crock pot mixture and stir to combine. Makes 6 servings (approximately 1 1/4 cups each). 11 PP per serving.


  1. I made this today-- it was great! Thanks for sharing!!

  2. Hi Katie, I made this last night and it was very delicious.


  3. Do you know if using greek yogurt vs cream cheese would make the PP value lower?

    1. I'm sure it probably would! I don't know that it would be a good replacement, though. Greek yogurt is typically a replacement for sour cream. Let me know how it works! :)

    2. Made this tonight and it turned out great! Brought the PPV down to 9 per serving!

  4. Just wanted to let you know I make this about once/week. Love it!


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