Angel Chicken

I made this the other night and it was awesome! Ryan thinks Angel Chicken may be one of his new favorite dishes. It is great served with a salad and some garlic toast.

When I made this I made two changes:

I used Zesty Italian Dressing, we had this in our refrigerator.

I also used boneless, skinless chicken breasts, we had these in our freezer. I did not cut them up until about an hour before we ate and the chicken was so moist and full of flavor.





4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Healthy Living Tips:

Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese

Reduced-fat cream of mushroom soup

KRAFT Light Zesty Italian Dressing.

Note:

Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook.

Substitute:

Substitute water or chicken broth for the wine, it is not as good, but it works well. The wine gives it a distinct flavor.

Substitute canned chicken for chicken breasts, turns out pretty good too.