Creamy Chicken Fettuccine
1 1/2 lbs boneless skinless chicken breasts, cut into cubes 1/2 t. garlic powder 1/2 t. onion powder 1/8 t. pepper 1 can cr. of chicken soup 1 can cr. of celery soup 4 oz. process American cheese, cubed 1 jar (2 oz.) diced pimientos, drained, optional 1 pkg. (16 oz.) spinach fettuccine or spaghetti thin breadsticks, optional Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear. Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to pkg. directions; drain. Serve with the chicken and breadsticks if desired. Makes 6 servings. __________ Information from ESET NOD32 Antivirus, version of virus signature database 6813 (20120120) __________ The message was checked by ESET NOD32 Antivirus. http://www.eset.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
