Chicken & Shrimp Pasta Chowder

Chicken Breast, no skin, 3 unit
Shrimp, raw, 30 medium
Yellow Sweet Corn, Canned, 1 cup
Garlic, 6 tsp
Onion powder, 1 tsp
Pepper, black, 1 dash
Oregano, ground, .1 tsp
Pacific Natural Foods Beef Broth, 2 cups
Campbell's Cream of Chicken with Herbs (1 can), 2 serving
Barilla Whole Grain Penne, 7 serving

Spray crock pot with non-stick spray. Place three chicken breasts on bottom of pot. Thaw and remove the tails from shrimp and place on/about the chicken. Pour in two cups of chicken broth. Sprinkle with black pepper, onion powder and just a slightest of 'dashes' of dried oregano flakes along with your garlic dropped in bits over the entire area. Cover and set on Low. Now, I waited a bit (hadn't decided yet) before adding the drained can of corn but you can do that at the start if you like.

About an hour before you are ready to serve, add your two cans of cream of chicken soup with herbs. Break up the chicken (which should be cooked by this point) and stir the soup into the broth so everything mixes well. Add the pasta and stir so everything is covered/coated. Cover and stir semi-frequently over the next hour.

Serve...

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user TIMANTEC.