Tuscan Turkey Slow Cooker Pasta

By smclane

4

Ingredients

• 1 pound(s)uncooked boneless skinless turkey breast, cut into 1-inch pieces (6 Points)
• 16 oz canned kidney beans, drained and rinsed (10 Points)
• 15 oz canned tomato sauce (0 Points)
• 29 oz canned stewed tomatoes, Italian-style (0 Points)
• 4 oz fresh mushroom(s), canned, drained and sliced (0 Points)
• 1 medium green pepper(s), chopped (0 Points)
• 1 small uncooked onion(s), chopped (0 Points)
• 2 rib(s), medium uncooked celery, chopped (0 Points)
• 3 clove(s), medium garlic clove(s), chopped (0 Points)
• 1 cup(s) water (0 Points)
• 1 Tbsp Italian seasoning 0 Points)
• 6 oz uncooked whole-wheat spaghetti, broken in half (16 Points)

Details

Servings 8
Preparation time 25mins
Cooking time 295mins
Adapted from cmx.weightwatchers.com

Preparation

Step 1

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.