I found a version of this yummy dish in a Crock-Pot brand slow-cooker cookbook. The only changes I made was to substitute black olives for the original recipe's mushrooms (as I'm allergic) and swap a jar of Newman's Own Organic Tomato-Basil sauce for the recommended can of plain tomato sauce. I'm not sold on the celery either, so I might consider omitting it next time, but adding peas when adding the dry pasta. Lastly, don't worry that there is a lot of liquid in this recipe, as the pasta absorbs most of it in the final step.Tuscan Pasta
Ingredients
- 1 lb. bone-/skin-less chicken breasts, cut into 1" cubes
- 2 cans (14 oz. ea.) Italian-style stewed tomatoes, undrained
- 1 can (15 oz.) red kidney beans, rinsed and drained
- 1 can (15 oz.) cannellini (white) beans, rinsed and drained
- 1 (15 oz.) jar of Newman's Own Organic Tomato-Basil sauce (or similar)
- 1 cup water
- 1 jar (4.5 oz.) sliced black olives, drained
- 1 medium yellow, orange or red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped celery (optional)
- 4 cloves garlic, minced
- 1 tsp. Italian seasoning
- 1 sm. can LeSueur Very Early Young Peas (optional)
- 6 oz. uncooked thin spaghetti, broken in half (Barilla+ recommended)
Directions
- Place all ingredients except peas and spaghetti in Crock-Pot slow cooker.
- Cover; cook on LOW 4 hours or until vegetables are tender.
- Add in spaghetti and (optional) peas. Turn to HIGH, cook 10 minutes, then stir.
- Continue cooking covered on high an additional 35 minutes or until pasta is tender.
- Recommend serving with shredded parmesan cheese. Salt and pepper to taste.
Makes 8 servings.
