Tuscan Chicken Slow Cooker Pasta - Weight Watchers |
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Prep Time: 0 Minutes Cook Time: 270 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I adapted this tonight from a WW recipe & it was great! Lots of different flavors, full of vegetables, and satisfies that pasta craving WITHOUT having to stand over a pot of boiling water. Only 4 points per 1.5 cup serving. Ingredients:
1 lb boneless skinless chicken breasts, cut into small chunks |
1 15 oz can kidney beans, drained and rinsed |
1 15 oz can tomato sauce |
1 15 oz can diced tomatoes, undrained |
1 4 oz can sliced mushrooms, drained (i used fresh) |
1 small green pepper, chopped (optional) |
1 small onion, chopped |
2 stalks celery, chopped (optional) |
3 cloves garlic, minced |
1 cup water |
1 t italian seasoning |
6 oz uncooked whole wheat spaghetti, broken in half (don't use more - it'll soak up all the liquid & turn the whole thing into a gooshy mess!) |
Directions:
1. Place all ingredients, except spaghetti, in slow cooker.
2. Cover and cook on low for 4 hours, or until vegetables are tender (Note: I cooked it 8 hours & it still tasted wonderful)
3. Turn setting to high, stir in spaghetti and cover.
4. Stir after 10 minutes.
5. Cover and cook until pasta is tender, about 20 minutes more (but check it after 10 minutes - if the pasta gets mushy it'll spoil the whole dish!).
6. Yields 1 1/2 cups per serving.
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