TUSCAN PASTA

TUSCAN PASTA


1 lb. boneless skinless chicken breast cut into 1-inch pieces
1 (15-oz.) can red kidney beans
1 (15-oz. Can tomato sauce
1 (14-1/2-oz.) cans Italian-style stewed tomatoes
1 (4.5-oz.) sliced mushrooms, drained
1 bell pepper, chopped
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 cup water
1 tsp. dried Italian seasoning
6-oz. thin spaghetti, broken in halves

Place all ingredients except spaghetti in a crock-pot. 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.

Yield: 8 servings.