ADVERTISEMENT
Creamy Spinach and Artichoke Chicken
Creamy Spinach and Artichoke Chicken
0 Reviews
From: Diabetic Living Magazine
Selecting reduced-fat and reduced-sodium cream of chicken soup to use in this slow cooker recipe will help keep fat and sodium content down, but won't compromise flavor.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
Preparation
-
Prep
-
Ready In
- 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.
- Serving size: 1⅓ cups chicken mixture with ⅔ cup noodles each
- Per serving: 323 calories; 8 g fat(3 g sat); 8 g fiber; 40 g carbohydrates; 25 g protein; 31 mcg folate; 64 mg cholesterol; 9 g sugars; 3,049 IU vitamin A; 49 mg vitamin C; 94 mg calcium; 3 mg iron; 474 mg sodium; 779 mg potassium
- Nutrition Bonus: Vitamin C (82% daily value), Vitamin A (61% dv)
- Carbohydrate Servings: 2½
- Exchanges: 3 lean protein, 2 starch, 1 vegetables, ½ fat
