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Tuscan Turkey Slow Cooker Pasta

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless skinless turkey breasts - cut 1" pieces

  2. 16 oz 454g Canned kidney beans - drained, rinsed

  3. 15 oz 426g Canned tomato sauce

  4. 29 oz 823g Canned Italian-style stewed tomatoes

  5. 4 oz 113g Canned mushrooms - drained, sliced

  6. 1 oz 28g Green pepper - chopped (medium)

  7. 1 oz 28g Onion - chopped (small)

  8. 2 oz 56g Celery stalk - chopped (medium)

  9. 3 oz 85g Garlic cloves - chopped (medium)

  10. 1 cup 237ml Water

  11. 1 tablespoon 15ml Italian seasoning

  12. 6 oz 170g Uncooked whole-wheat spaghetti - broken in half

Instructions Jump to Ingredients ↑

  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.

  3. This recipe yields 8 servings; about 1 1/2 cups per serving.

  4. Points® Value: 4

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