Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.
lb boneless skinless chicken thighs, cut into 3/4-inch pieces
can (14 oz) quartered artichokes, drained
jar (16 oz) Alfredo pasta sauce
cup chopped sun-dried tomatoes (not in oil)
cups uncooked medium egg noodles (5 oz)
tablespoons shredded Parmesan cheese
In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
Cover; cook on Low setting 5 to 6 hours.
About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.
Pasta quickly absorbs the sauce in this dish if it has to stand before serving. For a creamy consistency, stir in a little hot water.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.