Tuscan Pasta Recipe - Cooking Index
1 lb | 454g / 16oz | Boneless skinless chicken breasts - cut 1" pieces |
1 | Red kidney beans - (15 1/2 oz) - rinsed, drained | |
1 | Tomato sauce - (15 oz) | |
2 | Italian-style stewed tomatoes - (14 1/2 oz ea) | |
1 | Sliced mushrooms - (4 1/2 oz) - drained | |
1 | Green bell pepper - chopped (medium) | |
1/2 cup | 31g / 1.1oz | Chopped onion |
1/2 cup | 55g / 1.9oz | Chopped celery |
4 | Garlic cloves - minced | |
1 cup | 237ml | Water |
1 teaspoon | 5ml | Dried Italian seasoning |
6 oz | 170g | Uncooked thin spaghetti - broken into halves |
Slow Cooker Directions: Place all ingredients except spaghetti in slow cooker. 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.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 1 1/2 Meat, 2 Vegetable.
Nutrition Facts: Calories 266; Calories from Fat 6%; Total Fat 2g; Saturated Fat 1g; Protein 21g; Carbohydrates 40g; Cholesterol 34mg; Sodium 814mg; Dietary Fiber 6g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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