Italian Shrimp ‘N’ Pasta

• 1 pound boneless skinless chicken thighs, cut into 2x1-in. strips
• 2 tablespoons canola oil
• 1 can (28 ounces) crushed tomatoes
• 2 celery ribs, chopped
• 1 medium green pepper, cut into 1-inch pieces
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 cup uncooked orzo or other small pasta
• 1 pound cooked medium shrimp, peeled and deveined

1. In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender.
2. Discard bay leaf. Stir in pasta; cook, covered, on high 15 minutes or until pasta is tender. Stir in shrimp; cook, covered, 5 minutes longer or until heated through.

chicken, canola oil, tomatoes, celery, green pepper, onion, garlic, sugar, salt, italian seasoning, cayenne pepper, bay leaf, orzo, shrimp

Taken from www.tasteofhome.com/recipes/italian-shrimp-n-pasta/ (may not work)