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Chili Corn Bread
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Tuscan Pasta
Yield: Makes 8 servings
Ingredients:
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
cup water
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
Preparation:
Slow Cooker Directions
1.
Place all ingredients except spaghetti in slow cooker.
2.
Cover; cook on LOW 4 hours or until vegetables are tender.
3.
Stir in spaghetti. Cook on HIGH 10 minutes; stir. Cover; cook 35 minutes or until pasta is tender.
Nutritional Information:
| Serving Size: 1/8 of total recipe | |
| Sodium | 814 mg |
| Protein | 21 g |
| Fiber | 6 g |
| Carbohydrate | 40 g |
| Cholesterol | 34 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 6 % |
| Calories | 266 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 2 |
This recipe appears in:
Italian
