Cheesy Artichoke Chicken & Pasta

Cheesy Artichoke Chicken and Pasta (9 PTS)

1 lb boneless skinless chicken breasts -- cubed (1 to 1 1/2)

4 oz roasted red peppers -- chopped (4 to 6)

15 ounces artichoke hearts -- quartered

8 oz fat-free American cheese

2 teaspoons Worcestershire sauce

1 can 98% fat-free cream of mushroom soup

2 cups fat-free shredded cheddar cheese

4 cups hot cooked pasta

to taste salt and pepper

In a 3 1/2-quart or larger crock pot combine chicken, peppers, artichokes, American cheese, Worcestershire sauce, and soup in the crockpot. Cover and cook on low for 6 to 8 hours. About 15 minutes before serving, add shredded Cheddar cheese and hot cooked pasta. Taste and add salt and pepper as needed.

Serves 4 to 6.

Per Serving: 479 Calories; 2g Fat; 48g Protein; 67g Carbohydrate; 6g Dietary Fiber; 51mg

Cholesterol; 809mg Sodium. Mom recommends doubling the American cheese and artichokes, and dropping the cheddar cheese. This one is a winner!