Tuscan Pasta
By: Anonymous
Published: Sunday, February 14, 2010 - 6:08am

Ingredients




1 pound boneless skinless chicken breasts cut 1" pieces
1 can red kidney beans - (15 ½ oz) rinsed, drained
1 can tomato sauce - (15 oz)
2 cans Italian-style stewed tomatoes (14 ½ oz ea)
1 jar sliced mushrooms - (4 ½ oz) drained
1 medium green bell pepper chopped
cup chopped onion
cup chopped celery
4 garlic cloves minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces uncooked thin spaghetti broken into halves

Preparation

1 Slow Cooker Directions: Place all ingredients except spaghetti in slow cooker. Cover and cook on Low 4 hours or until vegetables are tender. 2 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. 3 This recipe yields 8 servings.