Creamy Tomato Crockpot Chicken With Noodles November 15 2014

Creamy Tomato Crockpot Chicken With NoodlesServes 6

3 bags Skinny Dip Noodles, any shape
4 5-oz boneless chicken breasts
1 1/2 cups Classico Light Alfredo Sauce
1/2 cup shredded mozzarella cheese
1 1/2 cups canned diced tomatoes, drained
1 pkt El Paso Mexican Cooking Sauce Mix (gravy mix aisle)
3 cloves garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano leaves

Coat 4 qt crockpot with cooking spray. Season chicken with salt and pepper. Mix the Alfredo sauce, tomatoes, taco mix, garlic, basil and oregano in the crockpot. Add chicken.  Cover and cook on LOW for 6 hours. Add rinsed noodles 20 minutes before serving time.

In small bowl mix cornstarch and water and stir into the crockpot. Increase heat setting to HIGH. Cook uncovered 10 minutes. Arrange noodles and chicken on plates and top with mozzarella to melt.

Tip: Save carbs by skipping cornstarch (used to thicken the sauce)
Nutritional Breakdown
Calories: 174     Carbs: 8 grams     Protein: 22 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4