Servings: 8

Cooking Time: 2 ½ Hours


2½ cups chicken broth, low sodium

1 tbsp. Italian seasoning

½ tsp salt

½ cup mushrooms, sliced

¼ tsp crushed red pepper flakes

1½ lbs. chicken thighs, boneless, skinless & cut in 1-inch pieces

½ lb. macaroni

½ cup sun-dried tomatoes with herbs, chopped

8 oz. cream cheese, cubed

1 cup parmesan cheese

1 ½ cups fresh baby spinach


1- Spray the cooking pot with cooking spray.

2- Add the broth, Italian seasoning, mushrooms, salt, and pepper flakes to the pot and stir to mix.

3- Stir in chicken. Add the lid and set to slow cook on high. Cook 1 ½ – 2 hours or until chicken is cooked through.

4- Add the pasta and tomatoes and stir to mix. Recover and cook another 25-30 minutes or until pasta is tender, stirring occasionally.

5- Add cream cheese and parmesan and stir until cheeses melt. Stir in spinach and recover. Cook another 5- 10 minutes until spinach is wilted and tender. Stir well and serve hot.


InfoCalories 438

Total Fat 20g

Total Carbs 27g

Protein 35g

Sodium 788mg.