1. Rinse and dry chicken; cut into 1-inch pieces.
2. In a 3 1/2 - 4-quart crockery cooker place green beans, mushrooms and onion. Place chicken atop vegetables.
3. In a small bowl combine UNDRAINED tomates, tomato paste, Italian seasoning and garlic. Pour over chicken.
4. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2-1/2 to 3 hours. Serve over hot cooked fettuccine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 49.3mg||15 %|
|Sodium 567.5mg||20 %|
|Potassium 1079mg||28 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 40g|
|Protein 26.5g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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