Tuscan Pasta

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	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

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.

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