Creamy Spinach and Artichoke Chicken

Creamy Spinach and Artichoke Chicken

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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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  1. 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.
  2. Cover and cook on low-heat setting 4 to 5 hours.
  3. 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.

Nutrition information

  • 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:
  • Exchanges: 3 lean protein, 2 starch, 1 vegetables, ½ fat

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