Tuscan Turkey Slow Cooker Pasta

2
Total Time
4 hr 55 min
Prep
25 min
Cook
4 hr 30 min
Serves
8
Difficulty
Easy
Cut back on prep work by using frozen chopped onions and peppers, and store-bought minced garlic. Hearty Italian-inspired cooking doesn't get any easier.

Ingredients

uncooked boneless skinless turkey breast

1 pound(s), cut into 1-inch pieces

canned kidney beans

16 oz, drained and rinsed

canned tomato sauce

15 oz

canned stewed tomatoes

29 oz, Italian-style

fresh mushroom(s)

4 oz, canned, drained and sliced

green pepper(s)

1 medium, chopped

uncooked onion(s)

1 small, chopped

uncooked celery

2 rib(s), medium, chopped

garlic clove(s)

3 medium clove(s), chopped

water

1 cup(s)

Italian seasoning

1 Tbsp

uncooked whole-wheat spaghetti

6 oz, broken in half

Instructions

  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.

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