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Creamy Italian Chicken Pasta Crock Pot Style

~ lindy

Creamy Italian Chicken Pasta Crock Pot Style

Note: The Chicken is Cooked in the crock pot but pasta is added after it has cooked on the stove and added last, because I don’t  like soggy pasta.

Creamy Italian Chicken Pasta Crock Pot Style

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Supplies:  Crock pot with liner

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Ingredients:

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*2 pounds Chicken Tenders, frozen and thaw in refrigerator

*1 (12 ounces) Lemon Lime Soda

*2 teaspoons Italian Seasoning or to taste

*1/4 teaspoon Red Pepper Flakes, or to taste

*1 package Italian Dressing, sprinkled over chicken

*1/2 cup Heavy Cream

*Sea Salt and Black Pepper to taste

*1 (8 ounce) package Cream Cheese, add just before serving

*1-2 cups grated Parmesan Cheese, add just before serving

**1 pound box Mini Farfalle Penne Pasta, cooked according to directions on box and added after cooking creamy chicken in the crock pot.

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Add and layer in the crock pot the above except for cream cheese, Parmesan cheese, pasta and cook on low 4-6 hours or according to your crock pot instructions.

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Then drain juices, reserve juices in a container in case you need the extra juice and refrigerate. Now remove chicken and shred chicken.

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Stir together In a bowl the cream cheese, Parmesan cheese. Then add back to the crock pot chicken and cream cheese mixture, adding a 1/2 cup of reserved juices adding more later if needed.

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Heat on low in the crock pot another 30 minutes or until heated through.

***Then add cooked and drained pasta just before serving.

Creamy Italian Chicken Pasta Crock Pot Style Creamy Italian Chicken Pasta Crock Pot Style Creamy Italian Chicken Pasta Crock Pot Style Creamy Italian Chicken Pasta Crock Pot Style

Creamy Italian Chicken Pasta Crock Pot Style

Enjoy!

Lindy

 

Ground Philly Steak Wraps

~ lindy

Ground Philly Steak Wraps

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*1-2 pounds Extra Lean Ground Beef, browned

*1 teaspoon dried minced Garlic

*2 tablespoon dried minced Onion

*1/4 teaspoon Red Pepper Flakes, optional

*3 tablespoons Extra Light Olive Oil

*1 small can Mushroom pieces, optional

*1 Bell Green Pepper, chopped

*1 medium Onion, chopped

*1/2 cup finely diced Celery

*2 Eggs, scrambled

*1 cup Plain Greek Yogurt

*1-2 teaspoon dried Parsley

*1 teaspoon Chicken Broth Powder, low sodium

*Sea Salt and Freshly Ground Pepper to taste

*Swiss or Pepper Jack Cheese Slices

*Soft Flour Tortillas, Large

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Brown the ground beef in a frying pan (I like to rinse off fat by placing ground beef in a strainer and rinse with warm water.)  add the dried garlic, dried onion, red pepper flakes, salt and pepper. Continue to cooking 2 more minutes.

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In a sauté pan on medium heat add extra light olive oil, sauté the onions, green bell pepper and celery until slightly tender. Then add the can of mushrooms with water and sauté until the water is reduced. Add this sauté mixture to the ground beef.

Scramble 2 egg as in a small,  cooking  sprayed,  sauté pan on medium low heat.  Mix into the beef mixture.

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Mix together in a bowl the yogurt and chicken broth powder.

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Add yogurt mixture to the ground beef mixture just before filling in the flour tortillas along with a slice of cheese. (I like to wrap each Philly Wrap in a piece of foil and place in a crock pot on warm for about 30-40 minutes or until cheese is melted in wraps.) Also you could warm them in the microwave if desired. Serve.

Enjoy!

Lindy