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Tuscan Pasta

Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozBoneless 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 / 1.1ozChopped onion
1/2 cup 55g / 1.9ozChopped celery
4   Garlic cloves - minced
1 cup 237mlWater
1 teaspoon 5mlDried Italian seasoning
6 oz 170gUncooked thin spaghetti - broken into halves

Recipe Instructions

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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