Slow cooker chicken provencal rotini with sweet fennel and rosemary
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Slow cooker chicken provencal rotini with sweet fennel and rosemary calories by ingredient
Submitted by: CAROLINE1000
Introduction
yummy easy. can literally make it on one leg (crutches) on prescribed narcotics. yummy easy. can literally make it on one leg (crutches) on prescribed narcotics.Number of Servings: 10
Ingredients
-
Two chicken breasts
1 can of cannelini beans
1 sliced medium onion
I large can of stewed tomatoes
1 T dried sweet ground fennel
1 T dried rosemary
1 c. red wine
pinch of red pepper flakes
celery salt to taste
freshly cracked black pepper to taste
1/4 cup tomato paste
(I add in a fistful of finely chopped wheatgrass)
3 c. whole wheat rotini, dry
2 cups water
Directions
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.
