1 lb boneless skinless chicken breasts, cubed
1 can red kidney beans, drained and rinsed
1 can (15-oz) tomato sauce
2 can (14.5-oz each) Italian-style stewed tomatoes
1 jar (4.5-oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6-oz uncooked thin spaghetti, broken in half
Combine all ingredients except spaghetti in a crock pot. Cover and cook on low 4 hours or until veggies are tender.
Turn heat to high; stir in the spaghetti and replace cover. Stir again after 10 minutes. Replace lid and cook 45 minutes or until the spaghetti is tender.
Garnish with fresh basil, if desired.
1 can (15-oz) tomato sauce
2 can (14.5-oz each) Italian-style stewed tomatoes
1 jar (4.5-oz) sliced mushrooms, drained
1 medium green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6-oz uncooked thin spaghetti, broken in half
Combine all ingredients except spaghetti in a crock pot. Cover and cook on low 4 hours or until veggies are tender.
Turn heat to high; stir in the spaghetti and replace cover. Stir again after 10 minutes. Replace lid and cook 45 minutes or until the spaghetti is tender.
Garnish with fresh basil, if desired.
file photo
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