Creamy Chicken and Fettucini (crockpot)

So, this is not a Weight Watchers recipe. I'm OK with that. Sometimes I need a little fat, calories and carbs! I did include some veggies to cancel out some of the fat and calories.

That works, right?

I guess, one could make this meal with "light" cream cheese and soup. But why would you want to? *g*

(I don't have a pic to post because we ate it all before I could take one. oops!)

Needless to say, we really, I mean REALLY, liked this! Jeremy even complimented it without my asking!


Ingredients:

1 pkg chicken thighs ( skin removed if you buy the cheaper ones)
1 onion, diced
1 pkg mushrooms, sliced (not canned!)
1 T butter or margarine
2T olive oil
1 8oz block cream cheese, softened
1 can cream of chicken soup
1 packet Italian salad dressing mix
salt & pepper
1 T (or so) dried parsley
1/2 c milk or white wine, to deglaze pan
1c frozen green peas
1 pkg fettucini

Directions:

Melt butter in skillet. Add onions, and mushrooms (salt and pepper) and cook until onions are translucent. While this is cooking, stir together cream cheese, soup, and Italian dressing mix. When onions and mushrooms are done, stir into cream cheese mixture. Set aside.

Add olive oil to skillet and heat. Salt and pepper chicken and sprinkle with parsley on both sides. Brown, quickly, in skillet. Transfer to crock. coat with cream cheese mixture. Add milk or wine to skillet and deglaze pan, then add to crock and stir into cream cheese mixture.

Cook on low 6-8 hours.

Remove chicken and take meat off the bones then add chicken and green peas back into sauce. (if you're using boneless, you'll still need to chop or shred the meat)

Turn crock pot on high, vent with wooden spoon while you cook fettucini.

Add drained pasta to crock, stir and pig out!