Crock-Pot Tuscan Pasta With Chicken (5 Ww Points)

• 1 lb boneless skinless chicken breast, cubed
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 2 (14 1/2 ounce) cans Italian-style stewed tomatoes
• 1 (4 1/2 ounce) can sliced mushrooms, drained
• 1 medium green bell pepper, chopped
• 12 cup onion, chopped
• 12 cup celery, chopped
• 4 garlic cloves, minced
• 1 cup water
• 1 teaspoon dried Italian seasoning
• 6 ounces thin spaghetti, broken into halves

1. Place all ingredients except spaghetti in slow cooker.
2. Cover and cook on LOW 4 hours or until vegetables are tender.
3. Turn slow cooker to HIGH.
4. Stir in spaghetti; cover.
5. Stir again after 10 minutes.
6. Cover again and cook 45 minutes or until pasta is tender.

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

Taken from www.food.com/recipe/crock-pot-tuscan-pasta-with-chicken-5-ww-points-340175 (may not work)