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3 boneless, skinless chicken-breast halves
1 C italian salad dressing
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) package of cream cheese
1 C chicken broth
1/2 t dried thyme
1/2 t dried basil
1/2 t salt
1/4 t black pepper
12 oz fettuccine, cooked and drained
Place chicken and salad dressing in a resealable plastic bag. Chill chicken for 8 to 10 hours. Transfer chicken and marinade to a slow cooker. Cook, covered, on medium for about 4 hours. Remove chicken from slow cooker, shred chicken. Add soup, cream cheese, broth, thyme, basil, salt and pepper to liquid in slow cooker and mix well. Add chicken to the slow cooker, on high until heated through, about 30 minutes. Serve over the pasta.
