50+ Friends Club Cookbook -- Crockery Pot Cooking -- Italian Chicken Breasts

Return to
Cookbook Index | Chapter Index

Italian Chicken Breasts

From the Kitchen of: Terri
Source: Cooking on the Double

12	oz.	boneless, skinless check breast halves
11/2	c.	fresh whole mushrooms, halved
1	pkg.	frozen Italian green beans (9 oz.)
1	sm.	onion, sliced1/4 inch thick
1	can	Italian-style stewed tomatoes (141/2 oz.)
1	can	Italian-style tomatoe paste (6 oz.)
1	can	dried Italian seasoning
1	tsp.	minced garlic
6	oz.	fettuccini or spaghetti
		Parmesan cheese, grated

Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.
Place mushrooms, green beans, and onion in a 31/2 or 4-quart Crockery Pot. Place chicken on top of vegetables.
Combine the undrained tomatoes, the tomato paste, Italian seasoning, and garlic in a small bowl. Pour over chicken.
Cover; cook on low for 5 to 6 hours (high 21/2 to 3 hours).
Cook fettucini or spaghetti according to package directions; drain. Stir chicken mixture; serve over pasta. Top with Parmesan cheese.
Makes 4 servings.