LINGUINI PRIMAVERA

THIS DISH IS SO EASY IN THE CROCK POT!

linguini 001 (570x428)

1 red pepper, julienned
1 small onion, sliced
1 zucchini, diced
1 yellow squash, diced
1 pound chicken breasts
1 cup chicken broth
1/2 tsp lemon juice
1/2 tsp dill seed
1 cup frozen peas, thawed
4 oz. onion and chive cream cheese
1/4 cup reduced fat sour cream
2 Tbsp cornstarch
2 Tbsp cold water
8 oz whole grain linguini
Shredded Parmesan cheese

Place vegetables in the bottom of the Crock Pot with chicken breasts on top. Combine broth, lemon juice and dill seed and pour over the chicken. Cook on LOW 4-6 hours. In the last hour of cooking, remove chicken and cube, add cream cheese and sour cream to Crock Pot and stir until melted and combined. Return chicken to Crock Pot. Mix corn starch and water until smooth and stir into Crock Pot. Cook and drain linguini according to directions and keep warm.

SERVE THE CHICKEN AND VEGETABLE MIXTURE OVER THE LINGUINI AND TOP WITH SHREDDED PARMESAN. I ALSO HAVE A FRESH SALAD WITH EVERY MEAL AS WELL.  AND SOME CANDLELIGHT!

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