Since I haven't been feeling too well and Queenie has been more than a handful lately, I've been using my crock pot more often. I'd say about 3 yrs back, I received a file full of crock pot recipes from one of our Cooking for Your Family members. Now and then I browse it, to see if anything catches my eye. This pasta recipe did, since I had a ton of cooked spaghetti in the fridge, that I desperately needed to use up. Plus it uses ingredients that I always have on hand. I made a few changes, to accommodate my ingredients. I used skinless bone-in chicken breast ( straight from the freezer), red pepper (instead of green) and fresh mushrooms (instead of canned). Since my spaghetti was already cooked, I omitted the water and threw the noddles in about 5 minutes before serving, to heat them through. It turned out perfectly! I really enjoyed the creaminess of the beans, with the tart sauce. The kids finished everything on their plates, so that is always a successful meal in this house, LOL.
Crockpot Tuscan Pasta
1 pound boneless skinless chicken breast -- cut into 1" pieces
15 ounces red kidney beans, canned -- rinsed and drained
15 ounces tomato sauce
29 ounces Italian-style tomatoes – stewed
2 - 14 1/2 ounce cans
4 1/2 ounces mushrooms, canned - drained
1 medium green bell pepper – chopped
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic – minced
1 cup water
1 teaspoon dried Italian seasoning
6 ounces spaghetti -- thin, uncooked, broken into halves
Place all ingredients except spaghetti in crockpot. Cover and cook on low 4 hours or untilvegetables are tender. Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Coverand cook 45 minutes, or until pasta is tender.