Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
- 8 oz uncooked campanelle pasta (2 3/4 cups)
- 1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
- 1 package (8 oz) cream cheese, cut into cubes, softened
- 1 cup shredded Parmesan cheese (4 oz)
- 1 package (5 oz) fresh baby spinach leaves
Instruction
- Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
- Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
- Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.
