Tuscan Pasta
the Editors of Publications International, Ltd.

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
- 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.
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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