Tuscan Turkey Crock Pot Pasta
Heather Giustino
ingredients
- 1 pound boneless, skinless turkey breast(s), cut into 1-inch pieces
- 16 oz canned kidney beans, drained and rinsed
- 15 oz canned tomato sauce
- 29 oz canned stewed tomatoes, Italian-style
- 4 oz mushroom(s), canned, drained and sliced
- 1 medium green pepper(s), chopped
- 1 small onion(s), chopped
- 2 medium stalk celery, chopped
- 3 medium garlic clove(s), chopped
- 1 cup water
- 1 Tbsp Italian seasoning
- 6 oz uncooked whole-wheat spaghetti, broken in half
directions
- 1
Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
- 2
Turn setting to high heat, stir in spaghetti and cover. Stir again after 10 minutes, cover and cook until pasta is tender, about 20 minutes more. Yields about 1 1/2 cups per serving.
notes
4 WW points
Source: Heather Giustino
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