In a 3 1/2- 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.
3 lean protein, 2 starch, 1 vegetables, 1/2 fat