Pâtes au poulet Olive Garden

Ingrédients

• 1 1/2 pounds chicken breasts
• 10 oz cream of chicken soup
• 1 1/2 cups Olive Garden Dressing
• 4 oz cream cheese (cubed)
• 1 pound dried pasta

Préparation

1. 1

   Mix together cream of chicken soup and Olive Garden dressing in the base of your slow cooker.

2. 2

   Nestle the chicken breasts into the sauce, and top with cream cheese cubes.

3. 3

   Cover and cook on low for 3 hours, or until the chicken is cooked through and able to be shredded.

4. 4

   Meanwhile, cook the pasta according to the package directions.

5. 5

   Remove the chicken from the slow cooker and shred or chop into smaller pieces. Add back to the slow cooker with the cooked pasta. Mix to combine.

6. 6

   Serve immediately and top with additional Parmesan cheese if desired.