Slow cooker chicken provencal rotini with sweet fennel and rosemary

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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
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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.

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