Jonny Carino's Bowtie Festival

6 boneless, skinless chicken breasts  (about 1.5 to 2 lbs -- about 2 c.)
½ pkg. dry Italian dressing mix
1 jar four cheese alfredo sauce  
1 cup (1/4 lb) swiss cheese, cubed (I buy the pre-sliced packages of cheese, Wal-Mart brand, and use 6 slices per recipe)
1 can Healthy Request cream of chicken soup         
1 can chicken broth       
1 pkg. Real Bacon pieces (or about 10 oz cooked bacon)
2-3 diced roma tomatoes
Combine all in a crock pot. Cook on low 6-7 hours**, shredding chicken 1 hour before serving. Serve over cooked bowtie pasta (16 oz). 
*Note: When I took the chicken out to shred it, I whisked in 1 TB flour into the sauce because it was really thin and then put the shredded chicken back in.
**You can cook this meal in 20 minutes if you have the chicken and bacon cooked ahead of time.  Just bring everything to a simmer to melt the swiss cheese and warm everything though.  MMmmm. I think this recipe is better than at the restaurant, cheaper too.
Serves 8

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.