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Crockpot Italian chicken and fettuccine | Print |  E-mail
Written by Larry Aiello   
Crockpot Italian Chicken and Fettuccine

4 servings

1-2 skinless chicken breast (boneless)
14 1/2 ounce can tomatoes (stewed) preferably Italian-style
9 ounce can of green beans
6 ounce can tomato paste preferably Italian-style
1 onion (small), sliced
1 teaspoon dried Italian seasoning, or little more depending on your taste
2 minced cloves garlic
6 ounces fettuccine, cooked and drained
1 cup fresh mushrooms (optional)
parmesan cheese

To prepare

Cut the chicken into about one-inch pieces then set aside.
Place the onion, mushrooms (optional) and green beans in your slow cooker.
Put the chicken pieces over the veggies.
In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic.
Pour it all over the chicken.
Cook and cover on a low-heat setting for 5-6 hours.
Serve over hot cooked fettuccine (al dente).
Sprinkle with Parmesan cheese.
 

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