Tuscan Chicken & Linguine

4 skinless chicken breasts
Salt & Pepper to taste
6 oz (half a bottle) of Lawry's Tuscan Sun-Dried Tomato Marinade
8 oz cream cheese, cut into cubes
1 cup shredded parmesan-asiago-romano blend cheese
1 1/2 - 2 cups milk
16 oz hot, cooked linguine

Place the chicken in a slow-cooker. Season with salt and pepper and pour the marinade over all. Cook on low for about 6 hours. Remove the chicken, and whisk in the remaining ingredients, until well mixed. Return the chicken to the sauce and cook for another 1-2 hours. Serve over hot, cooked linguine.

Not bad...could be better.