FETTUCCINI ALFREDO--CROCK-POT STYLE!

Fettuccini Alfredo--Crock-Pot Style! image

Provided by Heather England

Categories Chicken

Time 4h50m

Number Of Ingredients 25

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1 1/2 lb chicken breasts, boneless and skinless-bite sized bits
2-8oz pkg cream cheese - chunked
2 pkg cremini mushrooms (cut into thirds)
2 stick butter - chunked
1 1/2 c parmesan cheese, plus extra for garnish
1 1/2 c whole milk
1 pkg fettuccini
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
ORIGINAL RECIPE FROM CROCK-POT ABOVE
5 lb chicken breasts, boneless and skinless--bite sized
2 pkg low-fat cream cheese-chunked
1 can(s) cream of mushroom soup
1 can(s) cream of onion soup
2 c 1/2% milk
1 pkg spinach, frozen (thawed & drained)
2 pkg regular sliced button mushrooms (fresh)
1 c parmesan cheese, fat-free
3 stick low-fat butter
2 pkg fettuccini
1 tsp pepper
1 tsp mrs. dash
1 Tbsp diced fresh garlic (from the jar is ok)
MY VARIATION ABOVE

Steps:

1. Coat inside of a 3QT crock-pot with non-stick spray. Arrange chicken in single layer in the bottom. Top with mushrooms then sprinkle salt, pepper and garlic powder on top. Stir together cream cheese, butter, parmesan and milk in a medium saucepan over medium heat-whisking constantly till smooth and heated. Pour over mushrooms-cook 4-5 h. on low, 2-21/2 on high. Cook fettuccini in salted boiling water to package directions, drain well and add to alfredo sauce. Garnish with Parmesan cheese.
2. Coat inside of a 5QT Crock-Pot with non-stick cooking spray and toss in chunked chicken bits. Turn Crock pot on low. Chuck in the mushrooms and top with Mrs. Dash, pepper, and fresh garlic. Top with lid and turn attention to a LARGE saucepan on medium heat. Stir together cream cheese and butter till soft and slightly melted, add whole 8oz can of parmesan cheese and stir (it'll look chunky) stir in both cans of soup. SLOWLY add in milk while whisking. (Sauce will be thick!) Bring sauce JUST to a boil, then immediately take it off the heat. Squeeze spinich dry and string it over the mushrooms. SLOWLY pour sauce over the spinich and cover. Cook 4-5 hours, stiring every now and again if you can to break apart chicken chunks. Serve sauce over pasta.