( I think I will try this in the crockpot )
1 cup dry pasta, cooked according to package directions
1 teaspoon olive oil
1 pound chicken tenderloin filets, cut into 1-inch pieces
1 teaspoon Italian seasonings
1 26-ounce jar spaghetti sauce with diced tomatoes, olive oil and garlic
2 14-ounce cans low-sodium chicken broth
1 15-ounce can diced tomatoes with oregano, basil and garlic
1 medium yellow squash, washed and sliced
1 medium zucchini, washed and sliced
Heat the oil in a large saute pan or Dutch oven. Add the chicken and Italian seasonings and saute until the chicken is almost cooked. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes, until squash is tender. Add the cooked pasta and heat through.
Makes 6 servings.
Nutritional information per serving: 347 calories, 25 grams protein, 44 grams carbohydrates, 4 grams fiber, 8.8 grams fat, 1.8 grams saturated fat, 46 milligrams cholesterol and 1,103 grams sodium.