Crock-Pot Tuscan Pasta With Chicken (5 Ww Points) |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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Per serving: 272 calories; 2g fat; 23g protein; 42g carbohydrate; 34mg cholesterol; 666mg sodium; 6g fiber serves 8 Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 (15 1/2 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can tomato sauce |
2 (14 1/2 ounce) cans italian-style stewed tomatoes |
1 (4 1/2 ounce) can sliced mushrooms, drained |
1 medium green bell pepper, chopped |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
4 garlic cloves, minced |
1 cup water |
1 teaspoon dried italian seasoning |
6 ounces thin spaghetti, broken into halves |
Directions:
1. Place all ingredients except spaghetti in slow cooker. Cover and cook on LOW 4 hours or until vegetables are tender. Turn slow cooker to HIGH. Stir in spaghetti; cover. Stir again after 10 minutes. Cover again and cook 45 minutes or until pasta is tender.
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