Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
1 9-ounce package frozen artichoke hearts, thawed and cut up
2 large onions, cut into wedges
1 medium red sweet pepper, cut into thin bite-size strips
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
⅓ cup water
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces reduced-fat cream cheese (Neufchatel), cut into cubes
3 cloves garlic, minced
3 cups fresh baby spinach leaves
6 ounces dried wide whole-wheat noodles, cooked according to package directions
In a 3½- or 4-quart slow cooker combine chicken, artichokes, onions and sweet pepper. In a medium bowl combine soup, the water, Italian seasoning, salt and black pepper. Pour over chicken mixture in cooker.
Cover and cook on low-heat setting 4 to 5 hours.
Add cream cheese and garlic to mixture in cooker. Cover and let stand 5 minutes. Stir until cream cheese is melted and smooth. Stir in spinach leaves. To serve, divide noodles among six serving plates. Top with chicken mixture.