Ingredients
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
tablespoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
8
oz uncooked campanelle pasta (2 3/4 cups)
1/2
cup chopped drained oil-packed sun-dried tomatoes with herbs
1
package (8 oz) cream cheese, cut into cubes, softened
1
cup shredded Parmesan cheese (4 oz)
1
package (5 oz) fresh baby spinach leaves
Preparation
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.
