Recipe: Creamy dill chicken stew and bow ties
Description: How to make Creamy dill chicken stew and bow ties
Ingredients: [{"text": "2 1/2 pounds boneless, skinless chicken breasts"}, {"text": "1/4 teaspoon salt"}, {"text": "1 can (10 oz) 98% fat-free condensed cream of celery soup"}, {"text": "1 container (8 oz) reduced-fat cream cheese with chives and onion (such as Philadelphia)"}, {"text": "1/2 cup reduced-sodium chicken broth"}, {"text": "1/2 pound white button mushrooms, stems discarded, cut in half (larger ones quartered)"}, {"text": "1/4 cup snipped fresh dill"}, {"text": "1/4 cup flat-leaf parsley, chopped"}, {"text": "1/4 teaspoon black pepper"}, {"text": "12 ounces multicolor bow tie pasta (farfalle), cooked per pkg directions"}]
Instructions:  Coat slow cooker bowl with nonstick cooking spray.
 Season chicken with salt and place in slow cooker. In a medium bowl, stir together cream of celery soup, 4 oz of the cream cheese and the broth. Pour over chicken and scatter mushrooms over the top.
 Cover and cook on LOW for 6 hours.
 Remove chicken from slow cooker and place on a plate; cut into 2-inch pieces. Stir in remaining cream cheese, the dill, parsley and black pepper. Return chicken to slow cooker.
 Serve stew with cooked bow tie pasta.
