Chicken Pot Pie Pasta

• servings: Makes 8 Servings: Each S
• total time: 10 hours 17 minutes

Ingredients

2 ½ lbs Boneless Skinless Chicken Breast (1134g raw)

1: 14.5 oz Box Barilla Protein+ Pasta (410g dry)

2: 12 oz Bags Mixed Vegetables (680g)

2 Cups Reduced Fat Shredded Cheddar Cheese (226g)

1: 8 oz Block Reduced Fat Cream Cheese (226g)

1 Cup Chicken Broth (360mL)

1: 10.5 oz Can Cream of Chicken Soup (298g)

2 tsp Salt

2 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Paprika

2 tsp Onion Powder

Directions

1.) Add chicken, cream cheese, broth, soup, and seasonings to crockpot. Cook high 3–4 hrs or low 6–7 hrs.

2.) Shred chicken, stir in mixed vegetables, and cook high 15–20 mins.

3.) Cook pasta separately and drain.

4.) Stir crockpot mixture until smooth, then mix in pasta and cheddar until melted (add broth if needed).

5.) Divide into 8 servings. Store 4–5 days (freeze longer) and reheat before eating.

Enjoy!