I love to take this to our church group meetings that we have. Most of the men and woman that are there are people who try to eat healthy anyways, so they appreciate that I take the time to make something that they can consume without feeling guilt about it. Those that aren’t watching their figures don’t know that they are eating healthy…it tastes too good! Check out what they are saying about this recipe over at Group Recipes:
“Lots of different flavors, full of vegetables, and satisfies that pasta craving WITHOUT having to stand over a pot of boiling water.”
Ingredients
1 lb boneless skinless chicken breasts, cut into small chunks
1 15 oz can Bush’s kidney beans, drained and rinsed
1 15 oz can Hunt’s tomato sauce
1 15 oz can diced tomatoes, undrained
1 4 oz can sliced mushrooms, drained (I used fresh)
1 small green pepper, chopped (optional)
1 small onion, chopped
2 stalks celery, chopped (optional)
3 cloves garlic, minced
1 cup water
1 T Italian seasoning
6 oz uncooked whole wheat spaghetti, broken in half (DON’T use more – it’ll soak up all the liquid & turn the whole thing into a gooshy mess!)
Instructions
Place all ingredients, except spaghetti, in slow cooker.
Cover and cook on low for 4 hours, or until vegetables are tender (Note: I cooked it 8 hours & it still tasted wonderful)
Turn setting to high, stir in spaghetti and cover.
Stir after 10 minutes.
Cover and cook until pasta is tender, about 20 minutes more
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Quick Tip: Use whatever whole wheat pasta you like.
Thanks again to Group Recipes for this deliciously healthy recipe.
