1 1/2 pounds chicken tenders, cut in bit-size pieces
1 8 oz. cream cheese- cut in cubes
1 can cream of mushroom soup
1 cup white wine
1/4 c. butter
1 envelope Italian dressing mix
1 package fresh sliced mushrooms
bow tie pasta
Combine all ingredients, except pasta, in a crock-pot. Cook 6-8 hours on low. Serve over bowtie pasta.
Great served with roasted asparagus. Pre-heat oven to 400 degrees. Place 4 T. olive oil on a baking sheet. Wash fresh asparagus and place it on the pan. Sprinkle with sea salt and fresh ground pepper. Roast 8-10 mins.
Serve with warm French bread.