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TUSCAN TURKEY SLOW COOKER PASTA

Source of Recipe

Schmitty from the Round Table


List of Ingredients

1 pound boneless, skinless turkey breast (or chicken breasts) cut into 1 inch pieces
1 16 ounce can kidney beans, drained and rinsed
1 15 ounce can of tomato sauce
1 29 ounce can stewed tomatoes, Italian-style
1 4 ounce can of mushrooms, drained and sliced
1 green pepper(s) chopped
1 small onion(s) chopped
2 medium stalks celery, chopped
3 medium garlic cloves chopped
1 cup water
1 Tablespoon Italian seasonings
6 ounces uncooked whole-wheat spaghetti, broken in half*

Instructions:

Place all ingredients, except spaghetti, in slow cooker. Cover and cook on low heat for 4 hours until vegetables are tender. Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes cover, and cook until pasta is tender, about 20 minutes more. Yield about 1 1/2 cups per servings. Serves about 8 people.

* I have found it is better to pre cook and rinse the pasta and then add at the end.



Recipe