Thursday, December 16, 2010

Crock Pot Tuscan Pasta

Stumbled across this recipe on more than one website. Decided to give a try. It worked out very well and I'm a big fan of leftovers it created for lunch the next day (and the rest of the week). It was almost too much for my smaller crock pot. But the point is it is very easy to make. The basic ingredients are chicken, spaghetti, kidney beans, & tomatoes. But I wanted to make it better so I added zucchini, green pepper, roasted red peppers, pepperoni, & cheese. It's delicious and filling. Especially with a side of my husband's perfect garlic bread :-)

  • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
  • 1 15 oz can red kidney beans, drained
  • 1 15 oz can stewed tomatoes
  • 1 15 oz can diced tomatoes, drained
  • 1 large green bell pepper, chopped
  • 1 large zucchini, chopped
  • 1/2 cup of roasted red peppers
  • 1 medium onion, chopped
  • 1/2 cup celery, diced
  • 1/2 cup of turkey pepperoni
  • 2 cloves of garlic, minced or 1 tsp of garlic salt or 1 tsp of garlic powder
  • 1 cup water or 1 cup chicken broth
  • 2 tablespoons italian seasoning
  • salt & black pepper
  • 6 oz of uncooked spaghetti, broken into pieces
  • 1/2 cup parmesan cheese, grated or shredded


  1. Combine all ingredients, except the spaghetti and cheese in medium sized crock pot and cook on low for 4 to 5 hours.
  2. Stir in spaghetti, cover & cook on High for 45 minutes to an hour, or until pasta is tender.
  3. Top with parmesan cheese before serving.
I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!

1 comment:

Tricia Rineer said...

oohhhhh jilly that looks so stinkin good. that's the same crock pot i have, at least it looks like the same in the picture. is ours really considered a "smaller" crock pot?? sheesh, i can't imagine how much other people make, then!!

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