Angel Chicken

• 4 ounces (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 can (10-3/4 oz.) reduced sodium condensed cream of mushroom soup
• 1/4 cup KRAFT Tuscan House Italian Dressing
• 1/4 cups dry white wine
• 1-1/2 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound angel hair pasta, uncooked
• 2 tablespoons chopped fresh parsley

1. WHISK first 4 ingredients until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
2. COOK pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley.
3. HEALTHY LIVING
4. Save 70 calories and 9g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, reduced-fat condensed cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
5. NOTE
6. Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to be overcooked.
7. NON-ALCOHOLIC VARIATION
8. Substitute water or chicken broth for the wine.

philadelphia cream cheese, condensed cream, italian dressing, white wine, chicken, hair pasta, parsley

Taken from www.myrecipes.com/recipe/angel-chicken (may not work)