Crock Pot Italian Chicken Penne
1 lb. boneless, skinless chicken breasts (mine were still frozen, no need to thaw)
1 can of condensed cream of chicken soup
8 oz. cream cheese
1 packet dry Italian dressing mix
1 (15 oz) can of petite diced tomatoes
12 oz. uncooked penne (or other pasta)
Stir together the soup, cream cheese, tomatoes, and dressing mix in the crock pot. Add the chicken. Cook on low about 6 hours, until chicken shreds easily with a fork. Cook the pasta according to package directions, and drain. Add the pasta to the crock pot mixture and stir to combine. Makes 6 servings (approximately 1 1/4 cups each).
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