Tuscan Turkey Slow Cooker Pasta
- Total Time
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.
uncooked boneless skinless turkey breast1 pound(s), cut into 1-inch pieces
canned kidney beans16 oz, drained and rinsed
canned tomato sauce15 oz
canned stewed tomatoes29 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 celery2 rib(s), medium, chopped
garlic clove(s)3 clove(s), medium, chopped
Italian seasoning1 Tbsp
uncooked whole-wheat spaghetti6 oz, broken in half
- Place all ingredients, except spaghetti, in a slow cooker. Cover and cook on low heat for 4 hours or until vegetables are tender.
- 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.