Dear Friends,

The weather is cold and crisp here in North Carolina!

So being the foodie that I am, I have this tendency to gauge the seasons by what I’m cooking. The leaves have changed and blown away, we’ve enjoyed our Thanksgiving feasts and it’s just plain cold outside. And as much as I love grilling outside, I’m happy to be inside cooking on the stovetop. I’m ready for cold weather, the luxury of a fireplace ablaze and something thick and rich cooking in my crockpot for supper later. Doesn’t that sound warm and cozy?

For those of us who are reveling in cold winter weather—or wishing you had some, here’s a recipe for one of my very favorite crockpot recipes from the second edition of Saving Dinner (Ballantine). The delicious smell of this dish cooking all day long will entice you and gratify tummy and soul to the lucky recipients of this delightful meal.

Crockpot Tuscan Chicken
Serves 6

6 boneless skinless chicken breast halves, cut into 1″ cubes
1 (15 oz.) can cannelini or white kidney beans, drained
1 1/2 cups spaghetti sauce (your favorite, jarred variety)
1 (4 oz.) jar roasted peppers, diced
1 large onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 cloves garlic, pressed
1 cup water
1 teaspoon Italian seasoning
12 ounces spaghetti noodles
Salt and pepper to taste

In a crockpot, layer onion, garlic, carrot and celery on the bottom. Add the chicken on top, roasted peppers, beans, Italian seasoning, salt and pepper to taste. Add spaghetti sauce and water. Cover and cook on high for 4 to 5 hours or until chicken is tender and cooked.

During the last 15 minutes of cooking, prepare pasta according to package directions, drain and serve chicken on top.

Per Serving: 473 Calories; 6g Fat; 39g Protein; 65g Carbohydrate; 8g Dietary Fiber; 68mg Cholesterol; 408mg Sodium. Exchanges: 3 1/2 Grain (Starch); 4 Lean Meat; 3 Vegetable; 1/2 Fat.

SERVING SUGGESTIONS: Serve with a big spinach salad and a little grated Romano cheese over the top of the pasta and chicken if you like.