Crock Pot Italian Chicken with Tomatoes

Health Highlights

Ingredients

2 breast	Chicken breast, boneless, skinless
1 medium pepper(s)	Green bell pepper (chopped)
1/2 medium	Yellow onion (chopped)
1 can(s) (16 oz)	Diced tomatoes, low sodium, canned (drained)
454 gm	Tomato Sauce, low-sodium, canned
1 tbsp	Tomato paste, low-sodium
1 dash	Crushed red pepper
1 1/2 tsp	Italian seasoning, no sodium added
3 clove(s)	Garlic (crushed)
1 dash	Black pepper
1/2 tsp	Sea Salt
3 tbsp	Red wine vinegar
1/2 cup, shredded	Mozzarella cheese, partially skimmed
369 gm	Pasta, penne, whole wheat, dry (or choice of whole grain pasta)
2 tbsp	Parsley, fresh (or/and basil; chopped)

Place chicken in the slow cooker.
Add remaining ingredients and seasonings, except the mozzarella, pasta, and parley.
Gently stir ingredients to combine flavours.
Cover and cook on low for 6-8 hours, or high for 2-3 hours.
Once cooked, remove chicken and slice into bite-sized pieces.
Add the chicken back to the slow cooker, stir in the mozzarella, and cover to keep warm.
Cook pasta according to package instructions.
Serve heaping spoonfuls of meat sauce on top of 1/2 - 3/4 cup of cooked pasta.
If desired, garnish with fresh parsley or basil.

Calories 569

Calories from fat 74

Calories from saturated fat 23.9

Total Fat 8.2 g

Saturated Fat 2.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 1.9 g

Cholesterol 94 mg

Sodium 464 mg

Potassium 1635 mg

Total Carbohydrate 85 g

Dietary Fiber 14.2 g

Sugars 8.1 g

Protein 46 g