Chicken and Mushroom Fettuccine Alfredo
1 1/2 lbs. chicken breast tenders
2 8 oz. packages mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 8 oz. packages cream cheese, cut into chunks
1 1/2 cups grated parmesan cheese, plus additional for garnish
1 1/2 cups whole milk
1 cup (2 sticks butter), cut into chunks
1 package (1 pound) uncooked fettucine
Chopped fresh parsley (if desired)
Slow Cooker Directions:
1. Spray slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of slow cooker. Top with mushrooms; sprinkle with salt, pepper, and garlic powder.
2. Combine cream cheese, parmesan cheese, milk, and butter in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 2 1/2 hours.
3. Cook fettuccine according to package directions; drain.
4. Serve pasta with the sauce, chicken, and mushrooms from the crockpot. Garnish with additional parmesan cheese and parsley.
Makes 6-8 servings.