Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

1 envelope garlic and herb pasta sauce mix

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

Hot cooked fettuccine

Directions

Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine. Yield: 4 servings.

Editor’s Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.