Italian Chicken Breasts

12 oz. boneless, skinless check breast halves
11/2 c. fresh whole mushrooms, halved
1 pkg. frozen Italian green beans (9 oz.)
1 sm. onion, sliced1/4 inch thick
1 can Italian-style stewed tomatoes (141/2 oz.)
1 can Italian-style tomatoe paste (6 oz.)
1 can dried Italian seasoning
1 tsp. minced garlic

6 oz. fettuccini or spaghetti
Parmesan cheese, grated

1. Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.

2. Place mushrooms, green beans, and onion in a 31/2 or 4-quart Crockery Pot. Place chicken on top of vegetables.

3. Combine the undrained tomatoes, the tomato paste, Italian seasoning, and garlic in a small bowl. Pour over chicken.

4. Cover; cook on low for 5 to 6 hours (high 21/2 to 3 hours).

5. Cook fettucini or spaghetti according to package directions; drain. Stir chicken mixture; serve over pasta. Top with Parmesan cheese.

6. Makes 4 servings.

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