Tuscan turkey slow cooker pasta
2
Points®
Total time: 4 hr 55 min • Prep: 25 min • Cook: 4 hr 30 min • Serves: 8 • Difficulty: Easy
There's nothing we love more for low-maintenance, simple, yet flavorful weeknight cooking than utilizing the slow cooker. Simply combine the ingredients for the sauce, which feature turkey breast, canned kidney beans, tomato sauce as well as stewed tomatoes, mushrooms, green peppers, onions, celery, and garlic, and let them stew away for 4 hours until they're softened. Stir in the spaghetti and continue to cook until the pasta is tender—no need to cook the pasta separately. You can 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
Mushrooms
4 oz, canned, drained and sliced
Green bell pepper
1 medium, chopped
Onion
1 small, chopped
Celery
2 rib(s), medium, chopped
Garlic
3 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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