Slow cooker chicken provencal rotini with sweet fennel and rosemary
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Two chicken breasts1 can of cannelini beans1 sliced medium onionI large can of stewed tomatoes1 T dried sweet ground fennel1 T dried rosemary1 c. red winepinch of red pepper flakescelery salt to tastefreshly cracked black pepper to taste1/4 cup tomato paste(I add in a fistful of finely chopped wheatgrass)3 c. whole wheat rotini, dry2 cups water
Everything (except pasta) in slow-cooker on low! Stir it. Cover it.
Low for 6 hours. Slice chicken. Add pasta - cook another hour or until pasta is tender. Serve!
I usually store it as a big mass and add water to it per bowl so it becomes a big old bowl of Italian wedding soup (w/ chicken).
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLINE1000.
Low for 6 hours. Slice chicken. Add pasta - cook another hour or until pasta is tender. Serve!
I usually store it as a big mass and add water to it per bowl so it becomes a big old bowl of Italian wedding soup (w/ chicken).
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 184.2
- Total Fat: 1.1 g
- Cholesterol: 27.4 mg
- Sodium: 300.6 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 5.5 g
- Protein: 16.5 g
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