| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Lowfat, Poultry | 1 | Servings |
INGREDIENTS
| 12 | oz | Skinless; boneless chicken breast halves |
| 1 | pk | (9-oz.) frozen italian-style green beans |
| 1 | c | Fresh mushrooms; quartered |
| 1 | sm | Onion; sliced 1/4 inch thick |
| 1 | cn | (14 1/2-oz ) italian-style stewed tomatoes |
| 1 | cn | (6-oz.) italian-style tomato paste |
| 1 | ts | Dried italian seasoning; crushed |
| 2 | Cloves garlic; minced | |
| 4 | oz | Fettuccine; cooked and drained |
| Grated parmesan cheese (optional) |
INSTRUCTIONS
Rinse chicken; pat dry. Cut chicken into 1-inch pieces. In a 3 1/2- or 4-quart crockery cooker place green beans, mushrooms, and onion. Place chicken atop vegetables. In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve over hot cooked fettuccine. If desired, pass grated Parmesan cheese. Makes 4 servings. busted by sooz Posted to recipelu-digest Volume 01 Number 169 by James and Susan Kirkland <[email protected]> on Oct 26, 1997
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