Tuscan Pasta Crock Pot

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained (or use similar beans)
• 1 (15 ounce) can tomato sauce (preferably Hunt's)
• 1 (29 ounce) can Italian-style stewed tomatoes, undrained
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 small green bell pepper, chopped
• 1 medium onion, chopped
• 1 large celery rib, thinley diced
• 1 tablespoon fresh minced garlic (or to taste)
• 1 cup water or 1 cup chicken broth
• 1 teaspoon italian seasoning (or to taste)
• salt and black pepper
• 6 ounces uncooked thin spaghetti, broken into pieces
• grated parmesan cheese

1. Combine all ingredients in a crock pot, except the spaghetti; cover and cook on LOW for 4-5 hours.
2. Stir in the spaghetti, cover and cook on HIGH for 45-50 minutes, or until pasta is tender.
3. If desired, the spaghetti can be cooked separately if desired, and added to mixture before serving, just cook the mixture in the crock pot an extra 40 minutes, or to suit taste.
4. Ladle into bowls and top with parmesan cheese.

chicken breast, red kidney beans, tomato sauce, italianstyle stewed tomatoes, mushrooms, green bell pepper, onion, celery, garlic, water, italian seasoning, salt, thin spaghetti, parmesan cheese

Taken from www.food.com/recipe/tuscan-pasta-crock-pot-82105 (may not work)