Saturday, May 23, 2009

Crockpot: Tuscan Pasta

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (15 1/2 ounces) red kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 cloves garlic, minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces thin spaghetti, broken into halves

Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW 4 hours or until vegetables are tender.

Turn to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender. Garnish with basil and bell pepper strips, if desired.

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