Yields: 8 Servings | Serving size: 1 Cup |
Calories: 149 | Previous Points: 2 | Points Plus: 4 | Total Fat: 2 g |
Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 22 mg | Sodium: 150
mg | Carbohydrates: 14 g | Dietary Fiber: 2 gm | Sugars: 2 g | Protein:
11 g
Smartpoints: 4
Ingredients
- 2 pounds cut up
chicken, skinless and boneless, cut into 2″ pieces (raw chicken) I used
breasts for this recipe but feel free to use dark meat or a combination
of breasts and thighs
- 6 cups low sodium chicken broth, fat free
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1 cup sliced celery
- 4 carrots, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup fresh, chopped, Italian parsley
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 8 ounces whole wheat spaghetti, broken into small pieces
Directions
Add all ingredients,
except the noodles, in the slow cooker and cook for 6-8 hours on low, or
until carrots are tender. The last hour of cooking time, add the broken
pasta and continue cooking one additional hour or until pasta is al
dente, or to desired doneness.