Crock Pot Creamy Mushroom Chicken

I found this recipe while browsing pinterest. It was originally called "Angel Chicken" but for the life of me I can't figure out why, while there is nothing quite angelic about it, it is packed with flavor and my family loved it.

Crock Pot Creamy Mushroom Chicken

 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8oz. package of baby bella mushrooms, sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed mushroom soup (I olny had cream of chicken)
1/2 cup dry white wine (i subbed this with water)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice 

Melt the butter in a saucepan. Add dry italian dressing mix, mushroom soup, wine, and cream cheese. Stir occasionally until cream cheese is melted and sauce is creamy.

Place sliced mushrooms on the bottom of the slow cooker and top with chicken breasts. Pour sauce over the chicken and cook on low for 5 hours. Serve over white rice.

White Bean Chicken Chili

Hooray for new crock pot recipes!! I found this recipe this morning while browsing one of the blogs I follow, Chef Mommy. Can't wait for it to cool down so I can make this. Enjoy! If you happen to read this and have a favorite slowcooker recipe, do please share! Thank you!

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1-2 cans (4 ounces each) chopped green chilies (I'm a wimp and only used 1 can)
1 teaspoon salt, divided
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper, divided
1/4 teaspoon cayenne pepper
1 cup sour cream (I used reduced fat)
1/2 cup whipping cream

cilantro, chopped (to garnish)
paprika, (to garnish)

Directions:

1. Season the chicken with half the salt and half the pepper.

2. Then, in a large saucepan, saute chicken, onion and garlic powder in oil for 3-4 minutes.

3. Add the chicken mixture to your slow-cooker. Add beans, broth, chilies and seasonings to slow-cooker as well. Cook on low for 4 hours.

4. After 4 hours, shred the chicken with a fork and stir in sour cream and whipping cream, let cook for another 15 minutes on low.

5. Garnish with fresh cilantro and a sprinkle of paprika, if desired. Serve immediately. This is especially good served with tortilla chips.

Makes about 6 servings.

BBQ'd Pulled Chicken Sandwiches

I am smelling the smokey BBQ'd goodness of these from my crock pot as I type this. I can't wait for dinner!!!
Update: Yummyness factor is pretty serious here folks, this one is a definite keeper!
Recipe and picture from a great blog Cinnamon Spice and Everything Nice


Barbecue Pulled Chicken Sandwiches
(Sauce adapted from Steven Raichlen via Serious Eats)

2 cups Ketchup
1/4 cup Cider Vinegar
2 tablespoons Worcestershire Sauce
3/4 cup packed Brown Sugar + 2 tablespoons
1 tablespoon Molasses (didn't have)
1 tablespoon Yellow Mustard
1 tablespoon Chile Powder
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Tabasco sauce (I used Franks Red Hot Sauce)
1 large onion, thinly sliced in half moons
3-4 boneless, skinless chicken breast, cut in half (I used 7 small chicken thighs)
1 + 1/2 cup extra sharp cheddar cheese, shredded
4-5 hamburger buns or soft rolls

1. In a medium mixing bowl whisk, ketchup, vinegar, Worcestershire, brown sugar, molasses, mustard, chile powder, salt, pepper and Tabasco together until well combined.

2. Pour into crock pot, add onions and chicken breasts. Cook on low 4 hours or high 2 hours.
Remove chicken to a large plate or cutting board and cool to the touch. Keep barbecue sauce warm in crock pot. When chicken is cool enough to handle shred it by pulling it apart by hand. Return to crock pot and mix with sauce or add to a medium bowl and mix in additional sauce.

3. Serve on toasted buns with cheddar cheese.

Easy version: Use a rotiserrie chicken. Simmer the barbecue sauce in a saucepan for about 20 minutes while you 'shred' the chicken. Add the shredded chicken to the sauce, heat through and serve.

White Chicken Enchiladas

Update: Made this tonight for dinner as is - no changes, and it's fabulous, definitely keeping this one around!

Soooo... here is my re-vamped blog. It's not perfect but I wanted to simplify things on here.

Trying this one out for tomorrow nights dinner. I just don't see how this recipe can go wrong!

White Chicken Enchiladas



2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped


Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Ribbon Sandwhiches

I had to copy a friends post for these sandwhiches, they were seriously so good. Thanks Miranda! She served these at her son's first birthday party and now they are on the menu for my baby shower ha!

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WARNING!! Eaters discretion is advised. Recipe may cause over eating....


2 loaves of bread sliced horizontally. (this can be ordered from most bakeries, just ask for ribbon sandwich bread)

Cream cheese filling:
8 oz package of cream cheese softened
1 1/4 cups crushed pineapple drained slightly
1/4 cup sugar

Combine and mix well

Chicken Salad Filling

4 cups cooked chicken shredded
1 cup celery finely minced
1/3 cup yellow onions finely minced
1/2 tsp salt
pepper to taste
1 Cup Mayonnaise

Combine ingredients and stir until well blended

Using 3 slices of bread, spread cream cheese on bottom layer, then next layer of bread, spread with a small amount of mayo, then cover layer with chicken mixture. Then add top layer of bread spreading top and bottom with mayonnaise. (We only did mayo on one side of the bread, but you can do what you want!) If desired top with paprika and dry parsley flakes. Trim crust on all 4 sides and slice each loaf into 12 sandwiches. Should have 24 sandwiches.

Chicken Salad Croissants

I modified this recipe from Allrecipes.com. It turned out really yummy! I used to think grapes in the mix were disgusting... until I actually tried it! Somehow it is just so good :) To make it more savory add a couple crumbled strips of bacon. To make it more crunchy add slivered almonds or cashews. In a pinch you can use canned chicken but it tastes MUCH better to cook the chicken and shred it yourself.

2 1/2 cups diced cooked chicken ( I grilled mine in Italian dressing and garlic on the stove top)
1/2 cup thinly sliced celery
1 cup halved red grapes
1/4 cup finely chopped green onion
3/4 cup mayonnaise
1 teaspoon lemon juice
1 squirt prepared mustard

1 dash Worcestershire sauce
salt and pepper to taste
Directions
1.Combine chicken, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Serve atop croissants.

Sweet and Spicy Drumsticks

Too not make the kitchen get too hot in the summer, instead of sticking them in the oven you can make foil packs and put them on the BBQ. Yum!
Recipe and photo courtesy of Tasty Kitchen

Update: I made this last night YUM! I used boneless skinless thighs and marinated them in 2/3rds of the sauce for a couple hours and then BBQ'd them right on the grill for about 25 minutes, basting them with the rest of the sauce while they cooked. I am also going to crank up the hot sauce next time, it needed just a little more kick, I used only 2 tsp. of Frank's Red Hot Sauce and i'm going to try a Tbsp or 2 next time.

1 cup Apricot Preserves
½ cups Ketchup
¼ cups Soy Sauce
2 teaspoons Minced Garlic
2 - 4 teaspoons Hot Pepper Sauce
3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.

Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

Ranch Chicken Pizza

Recipe and photo courtesy of Annie's Eats

Made this for dinner tonight... Yumma!

Chicken Ranch Pizza

Ingredients:
½ batch of perfect pizza crust (or Fresh and Easy also has a fab pizza dough in the fridge section)
¼ cup Ranch dressing
¾ cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces I grilled mine over the stovetop with a teriyaki sauce)
1 tomato, seeded and diced
2-3 green onions, chopped
¾ cup shredded cheddar cheese

Directions:
Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Homemade Chicken Noodle Soup

It's M-Mmm-good!! My sweet husband made this for me when I was down and sick the other day. I swear it was the one thing that made me feel so much better. I love to serve this with my buttermilk bread.

Homemade Chicken Noodle Soup


2 quarts quality chicken broth
1 quart water
1 store-bought salt and peppered roast chicken
2 tablespoons vegetable oil
1 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
2 small bay leaves
3 cups egg noodles
Chopped italian parsley
Salt and pepper to taste

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Throw skin away or give it to a furry friend as a special treat! Add bones to the simmering broth. Add thyme and bay leaves. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

Strain broth through a colander into a large container; reserve broth and discard leaves and bones. Return kettle to burner set on medium-high.

Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken and broth. Bring to a simmer. Add egg noodles and parsley and cook until tender. Salt and pepper to taste.

Mandarin Chicken Pasta Salad

I don't have a pic for this yet, I had it at a bridal shower a year or so ago and had to contact the bride for the recipe! I've been craving it ever since, it's an excellent party dish. I'll be making it for my sister's baby shower at the end of this month.

Mandarin Chicken Pasta Salad

1 bag fusilli, rotini or bowtie pasta
4 small chicken breasts
2 cans mandarin oranges
1/2 cup chopped green onions
1 cup chopped celery
1 bottle of Brianna's Poppy Seed Dressing
1 cup sliced almonds or cashews
salt and pepper to taste

Cook pasta according to package directions. Steam chicken on stove top with 1-2 cups of water, covered for about 20 minutes. (Check water level at close to the end you don't want to burn the bottom of the chicken.) Check to make sure fully cooked. Cut into 1/2 inch pieces. Sprinkle with salt and pepper, maybe a little garlic salt.

Drain the oranges. Blend in dressing, as well as the rest of the ingredients. Chill until served. Tastes excellent in croissants or dinner rolls.

Easy Peasy Poppyseed Chicken Casserole

This is one of my safe go-to dishes that tastes great and is super easy to make. It also makes great leftovers!

3 cups of cooked white rice (sometimes I use garlic rice)
2 cooked chicken breasts, shredded (I just steam them in a shallow pan with seasonings)
1 can of cream of chicken soup
1 small container sour cream (I've also used ricotta cheese and cream cheese)
1 Tbsp. poppy seeds
1/2 tsp. pepper
1 sleeve Ritz cracker crumbs (just smash inside sleeve, inside a ziploc bag)
5 Tbsp. butter melted

Preheat oven to 375
Mix together in a small bowl; cream of chicken soup, sour cream, pepper and poppy seeds. Place aside.
In a greased 9 x 13 baking dish place rice as bottom layer. Next, arrange shredded chicken over rice until rice is completely covered. Pour sour cream mixture over chicken, until chicken is completely covered. Sprinkle Ritz crumbs over the entire casserole. Pour melted butter slowly over cracker crumbs so cracker crumbs are moistened. Bake for 25 minutes.

Chicken and Spinach Calzones

Mmmm these looked so yummy - the only thing I would change is to make your own alfredo sauce (find the recipe HERE) instead of buying a jar of store bought stuff. It's yucky and gross and the homeade sauce will just knock your socks off.
*photo courtesy of Christy's Kitchen Creations.

Chicken Spinach Calzones

3 chicken breasts, chopped
1 (10-ounce) bag fresh spinach
1 (16-ounce) jar prepared Alfredo sauce
1 (8-ounce) package sliced provolone cheese, diced
1 (8-ounce) package fresh basil
About 1 cup cooked mushrooms (I omitted)
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 (13.8-ounce) cans refrigerated pizza dough
Prepared marinara sauce and pesto sauce (optional)
Garnish: fresh basil

Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine chicken, spinach, Alfredo sauce, cheese, basil, mushrooms, garlic, salt and pepper.

Unfold one can of dough onto prepared baking sheet. gently stretch or roll into an 11-inch square; cut in half diagonally, forming two triangles. Place about 1 1/2 cups chicken mixture in the center of the triangle, leaving a 1-inch border on each side. Fold 1 side of triangle over filling, rolling up edges of dough to seal. Cut a small slit in top of calzone to allow steam to escape. Repeat with remaining dough and chicken mixture. Bake for 15 minutes or until golden brown. Serve with marinara sauce and pesto sauce, if desired. (The marinara was fantastic with these!!) Garnish with fresh basil, if desired.

Cream Cheese Chicken

Making this one tonight. I think I'll serve it with some garlic rice. We'll see how it goes, I'll return and report (and hopefully have a pic if I don't forget) While your surfing you can check out another great cooking blog here.
Oh yeah, you may see some recipe repeats... what can I say, she makes good food so I steal her secrets!! Thanks for all the great recipes Lettie :)

Cream Cheese Chicken

4 boneless skinless chicken breasts
1 package dry Italian dressing mix
1/2 cup water


Cook these ingredients for 4 hours on low in your crock pot.
Then add:

8 oz. Cream Cheese
1 can Cream of Chicken soup


Cook one more hour on low or until sauce is bubbly. If sauce is too thick add more water!
Serve over Rice, Mashed Potatoes, or Noodles

Black Bean, Chicken and Red Pepper Stew

I have never been a real soup/stew maker, but maybe (just maybe) I'll have to become one. It's supposed to be so easy right? Stick all your ingredients into a crock pot/ stock pot and boom bang bam your done. I just couldn't pass up putting this recipe in my bloggy cook book. Every ingredient in it sounds amazing, there is just no way to go wrong.

But you just might want to stand to the side while I blow out all the dust from my crock pot. Time to put this sucker to good use.

Thank you Annie's Eats!

Black Bean, Chicken and Red Pepper Stew
Ingredients:
2 tbsp. olive oil, divided
2-3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 cups reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped

Directions:
In a large Dutch oven or stockpot, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat the remaining tablespoon of oil. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook 1 minute more. Mix in the black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return the chicken to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from the heat, season with salt and pepper and stir in fresh cilantro.

Cilantro-lime chicken with avocado salsa

Let's be healthy today for a change... mmmm this came from one of the blogs I stalk...I mean follow! Doesn't it look so fresh and fabulous! If only I had some tomatoes in my fridge I would whip this up right now. I LovE fresh cilantro, it's so unique and reminds me of a summer BBQ.

Cilantro-lime chicken with avocado salsa

Serves 4 (1 chicken breast, 1/4 cup salsa)

CHICKEN:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil

1 1/2 tsp garlic
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt

SALSA:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1 tbsp. chopped cilantro

Directions:

1. To prepare chicken, combine cilantro, lime juice, garlic, chicken and olive oil in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Grill over medium-high heat until done.

2. To prepare salsa, combine tomato, onion, lime juice, salt and pepper in a medium bowl. Add avocado and cilantro; stir gently to combine. Serve salsa over chicken.

Chicken, Lemon and pea Risotto

I was first introduced to cooking with Risotto from my good friend from Italy. I buy it at Costco, but for smaller packages I'm sure you can get at Trader Joes or maybe even local supermarkets. Risotto is known to be a tad more temperamental than regular rice, so your first time I would recommend you not to Facebook or watch Dexter or Good Eats...as I often do while cooking:) Enjoy!
I haven't tried this one out yet...but seriously how could it not be good??? I'll return and report soon!

Chicken, Lemon and Pea Risotto
Inspired by Donna Hay

Serves 4
2 Tbsp. Olive oil
1 small onion, peeled and thinly diced
1 stick of celery, thinly diced (optional)
1 garlic clove, peeled and thinly chopped
zest of half a whole lemon
1 cup Aborio rice or really any type of risotto you can find
Good splash of dry white wine
Approximately 3 c. Chicken stock
Good couple handfuls of frozen peas
1 cup shredded cooked chicken, white, brown meat or a mixture
Juice of half a whole lemon
Salt and pepper
handful of parmesan cheese

1. Heat the stock in a small saucepan.
2. Heat olive oil in a large frying pan over a medium heat. Once hot add the onion and celery and sweat (with the lid on), stirring occasionally until soft but not brown (5-10 mins).
3. Add the garlic and lemon zest and cook for a few minutes, again stirring frequently.
4. Add the rice and turn up the heat. Stir to coat the rice (from here on you need to stir much more frequently to stop the rice sticking or burning and also to release the starch to make it deliciously creamy).
5. You should notice the rice become translucent and at this point you need to add the wine and continue to stir.
6. Once the wine has been absorbed by the rice, add the first ladel of stock and turn the heat back down to medium. Keep stiring.
7. Once this ladel of stock has been fully absorbed by the rice, add another ladel, stir and repeat until the rice is cooked (try it - is it soft with a little bit of bite left? Yes - then move on to the next step, No - add more stock).
8. Add the frozen pea before the last couple of ladels so they have time to cook.
9. Once the rice and peas are cooked, remove from the heat, add the lemon juice and chicken. Stir to mix well, season to taste.
10. Scatter the parmeson (and a few small knobs of butter if you like) over the top, replace the lid and leave to become oozy/creamy ( few minutes).
11. Once the cheese and butter(if using) have melted, stir well and serve.

Enjoy!

Sticky Lemon Chicken

I apologize to the whole two or three people who actually read this blog that I have no pictures with some of my posts. My camera is sick and will hopefully be better soon!


Woo hoo for one of the best chicken recipes ever! I got this recipe from watching GMA a while ago when they had chef Gordon Ramsey on as their guest chef. So as soon as he started this recipe I had my pen and paper ready to go... but holy John Wayne - they go sooo stinkn fast you don't even have time to write the dang recipe down. It's like you write down the first ingredient and you look back up and all of the sudden they are already pulling the finished dish out of the oven and are switching over to the weather! So this is me trying to salvage this yummy dish from it's torn, wrinkly and scribbled existence.

Here's what yer going to need:

3 Tbsp olive oil
1 tsp fresh thyme
1-2 tsp minced garlic (depending how garlicky you like to go)
2 lbs of chicken (bone-in drumsticks or wings work best)

In a shallow saute pan, saute chicken, thyme, garlic and oil for about 7-10 minutes on med/high heat, or until chicken is about 1/2 way cooked. Add to the mix:

3 Tbsp soy sauce
2 Tbsp honey
1 lemon, sliced (I give a good squeeze to one of the slices to add to the sauce before chucking it in)

Continue cooking at med/high until sauce has caramelized and chicken is cooked all the way through, about 10 more minutes. Stir every now and then and especially during the last couple of minutes to prevent the chicken and sauce from sticking to the pan.

Sprinkle chopped fresh Italian parsley on top to finish.

Creamy Bow Tie Pasta with Chicken and Broccoli

This is a REALLY good pasta dish that I got out of the Kraft foods magazine. It's very simple yet tastes very rich. The tomato and pepper sauce really makes this dish shine.

Here's what your gonna need:

3 c. farfalle (bow tie pasta) uncooked
3 c. broccoli florets
1/3 c. Kraft Red Roasted Pepper Italian with Parmesan Dressing
6 boneless skinless chicken breast halves
2 cloves garlic, minced (I buy the jars of pre-minced garlic in olive oil - major time saver)
2 c. tomato basil spaghetti sauce
4 oz cream cheese
1/3 c. parmesan cheese

Cook the pasta as directed but add the broccoli for the last 3 minutes of cooking time
Heat the dressing in a skillet on medium heat. Add the chicken and garlic and cook until chicken is cooked through.

Drain the pasta and broccoli and return to the pan and set aside. Now add the spaghetti sauce and cream cheese to the chicken skillet cooking on medium/low just until the cream cheese is completely melted and the mixture is well blended and the chicken is coated, stirring every now and then.

Remove the chicken from the sauce and keep it warm. Add the pasta to the sauce and mix well. Put into serving bowls. Cut chicken cross wise and lay it fanned out across the pasta and then sprinkle it with parmesan cheese.

Makes 6 servings