Creamy Italian Chicken (slow cooker)

2-4 boneless chicken breasts

1 pkg Italian dressing (dry)*

1 can cream of chicken soup

4 oz (half block) cream cheese

Set up in a freezer bag (or start fresh)

Put all ingredients in a slow cooker.

Cook on high for 4 hours or low for 6 hours.

Serve over pasta

I used rigatoni and it was great!

*If you make a double batch, only use 50% more of the Italian dressing.

Recipe for Italian dressing available on the site.

Mushroom Gorgonzola Penne

1 lb. penne

½ C butter, plus 3 T

1 pint heavy cream

4 oz. gorgonzola (or blue cheese)

¼ C parmesan

1 t nutmeg (optional)

1 pkg sliced mushrooms

Melt 3 T butter and saute mushrooms for 8 minutes.

Add remaining butter, stirring constantly and boil 1 minute.

Slowly add cream, boil 2 minutes.

Reduce heat.

Add cheeses and nutmeg.

Meanwhile cook pasta, drain and toss with olive oil.

Pour sauce over pasta.

Add ins: cooked chicken and/or asparagas