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| CREAMY CHICKEN FETTUCCINE | ||
| Yields 6 servings | ||
| 1-1/2 lbs. boneless skinless chicken breasts, cut into cubes 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/8 tsp. pepper 1 can cream of chicken soup, undiluted 1 can cream of celery soup, undiluted 4 oz. process American cheese, cubed 1 can (2-1/4 oz.) sliced ripe olives, drained 1 jar (2 oz.) diced pimientos, drained, optional 1 pkg. (16 oz.) spinach fettuccine or spaghetti |
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| Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear. Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted, Meanwhile, cook fettuccine according to package directions; drain. Serve chicken over top of the fettuccine. | ||