Tuscan Pasta

• 1 pound 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 green bell pepper medium, chopped
• 1 cup chopped onion
• 1 cup chopped celery
• 4 garlic cloves minced
• 1 cup water
• 1 teaspoon italian seasoning dried
• 6 ounces thin spaghetti uncooked, broken into halves

1. Slow Cooker Directions: Place all ingredients except spaghetti in slow cooker. Cover and cook on Low 4 hours or until vegetables are tender.
2. 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.

chicken breasts, red kidney beans, tomato sauce, italian style stewed, mushrooms, green bell pepper, onion, celery, garlic, water, thin spaghetti

Taken from www.yummly.com/recipe/Tuscan-Pasta-1676313 (may not work)