Tuscan Pasta from Healthy Diabetic Recipes

Tuscan Pasta Recipe

Recipe Ingredients:

1 lb boneless skinless chicken breasts, cut 1" pieces
1 can red kidney beans - (15 1/2 oz), rinsed, drained
1 can tomato sauce - (15 oz)
2 cans Italian-style stewed tomatoes, (14 1/2 oz ea)
1 jar sliced mushrooms - (4 1/2 oz), drained
1 medium green bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 garlic cloves, minced
1 cup water
1 tsp dried Italian seasoning
6 oz uncooked thin spaghetti, broken into halves

Recipe Instructions:

Slow Cooker Directions: Place all ingredients except spaghetti in slow cooker. 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.

This recipe yields 8 servings.

Exchanges Per Serving: 2 Starch, 1 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 266; Calories from Fat 6%; Total Fat 2g; Saturated Fat 1g; Protein 21g; Carbohydrates 40g; Cholesterol 34mg; Sodium 814mg; Dietary Fiber 6g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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