Wednesday, April 28, 2010

Tuscan Chicken Pasta


Since I forgot to take a picture of my delicious Tuscan Chicken Pasta, I had to rob one from the foodie images online!  Sorry!!  But this is what it'd look like if you used elbow pasta.  I, of course, did not use elbow pasta but rather spaghetti noodles.

Since so many asked for the recipe via email, here it is:


Tuscan Chicken Pasta

1 lb boneless, skinless chicken breasts, cut into 1" pieces
2 cans (14 1/2 oz. each) Italian Style Stewed Tomatoes
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) tomato sauce
1 cup water
1 jar (4 1/2 oz) sliced mushrooms, drained
1 medium bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic (minced)
1 teaspoon Italian seasoning
6 oz uncooked spaghetti *  (I changed this up - see info below)

Places chicken, tomatoes, beans, tomato sauce, water, mushrooms, bell pepper, onion, celery, garlic and italian seasoning in slow cooker.  Cover and cook on low 4 hours or until veggies are tender.  Stir in spaghetti * and cook 35 min. or until pasta is tender.  (I didn't like doing this because cooking the raw spaghetti soaked up all the good juices and made it dry).  Instead, cook the pasta on the stove first and drain and then add to the crockpot and cook for maybe 15 min.  Then serve!  Makes 8 servings - or more!

This dish was awesome!  We will definately have it again.  It's even better the next day for leftovers!

2 comments:

Jennifer said...

This looks MMMM good. I have all this except the onion so I know what we're having tomorrow night! Thanks for posting the recipe.

Jennifer said...

I made this tonight with a couple variations and it was delicious.

I used 1 can of diced tomatoes w/chiles, added a small can of artichoke hearts, omitted the onion and celery (I forgot about it) and added a dash of cream!

Everyone loved it...thanks for the recipe!!!