4 boneless skinless chicken breast halves
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
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 a meat thermometer reads 170°. Serve over fettuccine. Yield: 4 servings.
*Editor’s Note: This recipe was tested with Knorr Garlic Herb Pasta Sauce Mix.