Makes 8 servings
|1||pound boneless skinless chicken breasts, cut into 1-inch pieces|
|2||cans (about 14 ounces each) Italian-style stewed tomatoes, undrained|
|1||can (15 ounces) red kidney beans, rinsed and drained|
|1||can (15 ounces) tomato sauce|
|1||jar (4-1/2 ounces) sliced mushrooms, drained|
|1||medium green bell pepper, chopped|
|1/2||cup chopped onion|
|1/2||cup chopped celery|
|4||cloves garlic, minced|
|1||teaspoon dried Italian seasoning|
|6||ounces uncooked thin spaghetti, broken in half|
- Place all ingredients except spaghetti in slow cooker.
- Cover; cook on LOW 4 hours or until vegetables are tender.
- Stir in spaghetti. Cook on HIGH 10 minutes; stir. Cover; cook 35 minutes or until pasta is tender.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||6 %|
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