I am sure that if you look back through my posts, there is probably at least one other one for Chicken Spaghetti in the list! This is because I love it! When I was in high school I started making it and everyone would ask for it... Now, this recipe has evolved because the thought of eating all the soups with the sodium and gluten, the processed cheese and who knows what else just doesn't appeal to me anymore! It doesn't mean it's bad, it just means it is bad for me! So after a variety of tries, I think I have found one I really like. It uses fresh veggies and has a bit of a bite :) If you don't like it super spicy, it is super simple to tone down! I hope you enjoy!
4 boneless, skinless chicken thighs
1 - 8 oz container baby bella sliced mushrooms
1 medium white onion, small dice
1 large poblano pepper, diced
2 cloves of garlic, minced
1 can Rotel with Lime (or Low Sodium Diced Tomatoes)
1 small jalapeno, sliced (you can take the seeds/membrane out and slice)
1 tbsp. dried parsley
1 tsp dried cilantro
1/4 tsp crushed red pepper
black pepper
4 oz cream cheese **
Add everything to the crock pot in the order listed, starting with chicken and ending with pepper. Cook on high for 3.5 hours. At the end of the 3.5 hours, add the cream cheese, in pieces and stir to incorporate. Cook for 30 more minutes.
Cook one pound of pasta separate and serve the Chicken Spaghetti mixture over the pasta.
Since going GF in 2010, I have learned that adding the pasta to the crockpot usually turns into a huge mess! So, I choose to serve this over the pasta and it is a simple dish with very limited prep time!
If you are not a fan of spice, exchange the Rotel for Low Sodium Diced Tomatoes and make sure to seed and remove the membrane from the jalapeno (or leave it out all together). This has very good flavor and I will be making this all winter! Share and Enjoy!!
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