Wednesday, July 6, 2011

Italian Chicken with peppers. (slow cooker)

6 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) garden-style spaghetti sauce
1 medium onion, sliced
1/2 each small green, sweet yellow and red peppers, julienned
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups uncooked spiral pasta
Shaved Parmesan cheese, optional

1.Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

2.Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce. Top with shaved Parmesan cheese if desired. 

Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 3/4 cup pasta and 2/3 cup sauce equals 396 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 770 mg sodium, 50 g carbohydrate, 5 g fiber, 32 g protein.

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