Crockpot Tuscan Pasta Recipe


4 Points



1 pound boneless skinless chicken breast -- cut into 1" pieces
15 ounces red kidney beans, canned -- rinsed and drained
15 ounces tomato sauce - canned
29 ounces Italian-style tomatoes - stewed, 2 - 14 1/2 ounce cans
4 1/2 ounces mushrooms, canned - drained
1 medium green bell pepper - chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic - minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti -- thin, uncooked, broken into halves

Place all ingredients except spaghetti in crockpot. 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.

Per serving: 247 Calories (kcal); 1g Total Fat; 21g Protein; 37g Carbohydrate; 
33mg Cholesterol; 843mg Sodium 7 grams fiber 4 POINTS