Crock-pot Chicken Florentine

2 small boneless skinless chicken breasts (about 12 oz)
3/4 cup light sour cream
1 pkg dry seasoning (I have used Lipton's Garlic & Herb and McCormick's Pesto)
2 handfuls fresh spinach
1 1/2 c. whole wheat pasta, cooked
1/4 cup shredded Parmesan cheese

Cut chicken breasts in half and place in crock pot. Mix together sour cream and seasoning packet, and spread over chicken. Rinse spinach and chop/tear. Add to crock pot. Cook on low about 3 hours, or until chicken is almost done, stirring once about half-way through to get the spinach covered in sauce and to baste the chicken. Add pasta to crock pot, and mix in with the sauce. Sprinkle Parmesan cheese over the top and cook anther 45-60 minutes. Cut up the chicken and mix with pasta and parmesan cheese just before serving.

Tip: Sometimes when I make this it ends up seeming a little dry once I've mixed in the pasta and it's been in the sauce for a while. If this is the case, just add a little milk and stir to moisten.