Tuscan Pasta
| 1 | lb. | boneless skinless chicken breast, cut into 1-inch pieces |
| 1 | can | red kidney beans, rinsed and drained (15½ oz.) |
| 1 | can | tomato sauce (15 oz.) |
| 2 | cans | Italian-style stewed tomatoes (14½ oz.) |
| 1 | jar | sliced mushrooms, drained (4½ oz.) |
| 1 | med. | green bell pepper, chopped |
| ½ | c. | onion, chopped |
| ½ | c. | celery, chopped |
| 4 | cloves | garlic, minced |
| 1 | c. | water |
| 1 | tsp. | dried Italian seasoning |
| 6 | oz. | thin spaghetti, broken into halves. |
Place all ingredients except spaghetti in crock pot. Cover and cook on low 4 hours or until vegetables are tender.
Turn to high. Stir in spaghetti; cover. Stir again after 10 minutes. Cover and cook 45 minutes or until pasta is tender.
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