Ingredients:

  • 1.5 lbs chicken thighs: Boneless and skinless
  • 12 oz light Olive Garden Signature Italian Dressing
  • 8 oz Neufchâtel cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp cracked black pepper
  • 16 oz whole wheat penne pasta
  • 2 cups fresh baby spinach
  • 0.25 cup fresh Italian parsley

Instructions:

  1. Place the trimmed chicken thighs in the bottom of the slow cooker in a single layer.
  2. Pour the 12 oz of Italian dressing over the meat. The chicken should be mostly submerged.
  3. Place the cubed Neufchâtel cheese on top of the chicken and sprinkle with the cracked black pepper.
  4. Cover and cook on LOW for 5-6 hours. The cheese will look lumpy at first; don't panic.
  5. About 20 minutes before the chicken is done, boil a large pot of salted water and cook the penne.
  6. Drain the pasta when it is al dente, which usually means 1-2 minutes before the package directions say.
  7. Remove the slow cooker lid and use two forks to shred the chicken directly in the pot. The meat should pull apart with almost no resistance.
  8. Whisk the melted cheese and dressing together until the sauce is silky and uniform.
  9. Stir in the freshly grated Parmesan cheese and the cooked penne.
  10. Fold in the baby spinach and parsley, covering the pot for 2 minutes until the leaves are wilted and bright green.