From Amanda’s kitchen…They enjoyed this tasty meal earlier this week and it passed inspection….enjoy!
1 1/2 – 2 pounds boneless skinless chicken breasts or tenders
2 Tablespoons butter, divided
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
4 Tablespoons butter
4 ounces cream cheese
1/2 cup chicken broth
2 Tablespoons Italian dressing mix (recipe below)
1 package (13-16 ounces) whole grain or angel hair spaghetti
Fresh parsley, chopped (optional)
Cut chicken into small pieces (1 inch “cubes” or smaller, if desired) and place in a 2 1/2 quart or larger slow cooker. In small saucepan over medium heat, melt 2 Tablespoons of butter. Whisk in flour, salt, and pepper. Add milk slowly, but all at once, stirring constantly with wire whisk. Cook and stir over medium heat until thickened and bubbly (approximately 2-3 minutes). Add remaining 4 Tablespoons butter and all cream cheese; stir until melted. Add chicken broth and Italian dressing mix and whisk well to combine. Pour over chicken pieces in slow cooker. Cover and cook on low for 4-5 hours, or until chicken is cooked through.
Minutes prior to serving, cook pasta according to package directions. If desired, place pasta in a large serving dish and top with chicken and sauce. Sprinkle with fresh parsley if desired and serve immediately.
Italian Dressing Mix recipe
2 Tbsp. salt
2 Tbsp. dried oregano
1 Tbsp. garlic salt (or 3/4 tsp garlic powder + 2 1/4 tsp salt)
1 Tbsp. onion powder
1 Tbsp. sugar
1 Tbsp. dried parsley
1 tsp. black pepper
1 tsp. dried basil
1/4 tsp. dried thyme
1/8 tsp. celery seed
Mix all ingredients together and store in an airtight container.
To make dressing, combine:
1/4 cup raw apple cider vinegar
2/3 cup olive oil
2 Tbsp. water
2 Tbsp. dry mix
(Recipe adapted from www.grouprecipes.com.)