Tuscan Pasta
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Tuscan Pasta
YIELD Makes 8 servings
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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
- 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.
This recipe appears in:
Italian
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 |
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