Whipped out the crock pot!

Oklahoma has had some cool(ish) weather lately...leading me to believe summer is ending and the season of football and crock pots is on it's way in. I love fall! So in light of all that excitement, I whipped out the ole crock pot last night for it's first use of the season (and in Oklahoma). The delight: Cheesy Artichoke Chicken and Pasta. While I cannot credit this as a "new" recipe we're trying, it's been a long time. Last time, I made it in Chicago for Kristen...who gave it a big thumbs up. Mark and I give it a big thumbs up, as well. Super easy, SUPER cheesy. Enjoy!

Crock pot has been cookin' away on low for 6 hours. Boiling whole wheat egg noodles now...


There's the cheesy deliciousness


Italian wine ready to go : )


Add 4 cups of hot cooked pasta and stir.

Voila!

Cheesy Artichoke Chicken and Pasta

1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)

4 oz roasted red peppers -- chopped (4 to 6)

15 ounces artichoke hearts -- quartered

8 oz fat-free American cheese

2 teaspoons Worcestershire sauce

1 can 98% fat-free cream of mushroom soup

2 cups fat-free shredded cheddar cheese

4 cups hot cooked pasta (I used whole wheat egg noodles)

to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crock pot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 5.

Per Serving*: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg

Cholesterol; 809mg Sodium.

*Nutrition Facts not verified.

Leftovers today for lunch : ) Have a wonderful day!

P.S. We won both our hockey games yesterday - woot!