With this heat wave we are going through I am using my slow cooker more. This week I hope to use it for all but 1 meal. On Saturday I made this new recipe and both Mike and I loved it. The picture isn’t very colorful but the taste of this dish was wonderful. I didn’t make pasta for it to go over. Instead I cooked cauliflower cutting it very finely and served it over that. I loved it. Mike of course skipped the cauliflower. ::;sigh:::
Zesty Chicken Alfredo
- 2.5 pounds of chicken tenders, thawed
- 1 8-ounce package of dry Zesty Italian Salad Dressing Seasoning
- 1/4 cup water
- 1 garlic clove
- 1 8-ounce package Philadelphia Cream Cheese
- 1 can Campbell’s Cream of Chicken Soup
- 1 medium size head cauliflower, cut into small pieces
- 1 can chicken broth
Place chicken tenders in bottom of slow cooker. Top with dry Italian Seasoning Salad Dressing Seasoning and then water. Top with garlic. Place lid on slow cooker and cook 4 hours.
In a bowl mix cream cheese and cream of chicken soup. Pour over chicken. There will be liquid in the bottom of the slow cooker. Stir the cream cheese mixture into it. Cook on low for another hour.
While that cooks place cauliflower into a saute pan and add chicken broth. Simmer until cauliflower is cooked. Drain liquid from cauliflower before serving.
Serve chicken mixture over top of cauliflower.
Nutritional Information. Calories- 233, Carbohydrates- 7.64 (fiber2.1, sugars- 3.17), Protein- 12.2 grams.
Net carbs -5.54