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Creamy Sun-Dried Tomato Pasta


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  • 3 pieces Boneless, Skinless Chicken Breasts
  • 8 ounces, fluid Kraft Sun Dried Tomato Salad Dressing
  • 2 ounces, weight Neufchatel Cheese
  • 1 can (14.5 Oz. Can) Diced Tomatoes
  • 1 can (10.75 Oz. Can) Fat Free Cream Of Mushroom Soup


Adapted from


Step 1

Throw everything (I even threw the chicken breasts in frozen) into the crockpot on low. Cook 3-4 hours, pull out chicken and shred it. Place chicken back in the crockpot and cook an additional hour. Serve over pasta of choice.


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