3 boneless, skinless chicken breasts
1 cup (250 mL) Italian salad dressing
1 10-ounce (284 mL) can cream of chicken soup
8 ounces (250 g) cream cheese, at room temperature
1 cup (250 mL) chicken broth
1/2 teaspoon (2 mL) dried thyme
1/2 teaspoon (2 mL) dried basil
Freshly ground black pepper to taste
12 ounces (375 g) linguine or fettuccini pasta, cooked and drained
Parmesan cheese (optional)
Start this recipe after supper the night before it is to be served.
Place chicken and salad dressing in a sealable plastic bag. Seal and place in refrigerator to marinate for 8 to 10 hours. Early the next morning, transfer chicken and dressing to a slow cooker. Cook on low for 7 to 9 hours (longer cooking will not hurt). Remove chicken from pot; shred and set aside.
Dice the cream cheese and add to the slow cooker, along with the chicken broth, thyme, basil and pepper. Whisk well until cheese is melted and mixture is smooth. Stir in shredded chicken, turn temperature to high, and cook for 10 to 15 minutes, or until heated through. Ladle over pasta and serve.
Sprinkle with freshly grated Parmesan cheese, if desired. Makes 4 servings.