36-oz.boneless skinless chicken breast halvescut into 1-inch cubes
112-oz. jarfire-roasted red peppersdrained and diced
30ouncescannellini beansdrained and rinsed or homemade
1teaspoonItalian seasoning
sea salt and freshly ground black pepperto taste
1 1/2cupspasta sauce
1cupwater
Instructions
In a slow cooker, layer onion, garlic, carrot and celery; add chicken cubes, roasted red peppers, beans, Italian seasoning, salt and pepper.
In a medium bowl, combine pasta sauce and water; pour mixture over all ingredients in slow cooker.
Cover and cook on LOW for 4 to 5 hours or until chicken is fork-tender.
Notes
SERVING SUGGESTION: Serve over Penne pasta and sprinkle with grated Parmesan cheese. Add a big salad on the side.VEGETARIAN: Instead of chicken, add an additional 15 ounces cannellini beans. KOSHER: No changes necessary.GLUTEN FREE: Make sure roasted red peppers, cannellini beans, Italian seasoning and pasta sauce are gluten free.NUTRITION: Per Serving: 394 Calories; 5g Fat; 36g Protein; 54g Carbohydrate; 17g Dietary Fiber; 49mg Cholesterol; 419mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 1/2 Fat. Points: 9