Tuscan Pasta

Editor’s Note: I tried this one. My whole family, including grand kids, loved it.

1 lb. boneless skinless chicken breast, cut into 1-inch pieces
1 can red kidney beans, rinsed and drained (151/2 oz.)
1 can tomato sauce (15 oz.)
2 cans Italian-style stewed tomatoes (141/2 oz.)
1 jar sliced mushrooms, drained (41/2 oz.)
1 med. green bell pepper, chopped
1/2 c. onion, chopped

1/2 c. celery, chopped
4 cloves garlic, minced
1 c. water
1 tsp. dried Italian seasoning
6 oz. thin spaghetti, broken into halves.

Place all ingredients except spaghetti in Crockery Pot. 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.

Serves 8

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