Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 can (14-1/2 ounces) reduced-sodium chicken broth1 can (14-1/2 ounces) stewed tomatoes, cut up1 can (8 ounces) tomato sauce1 medium green pepper, chopped1 green onion, chopped1 garlic clove, minced3 teaspoons chili powder1 teaspoon ground mustard1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon onion powder1/3 cup all-purpose flour1/2 cup cold waterHot cooked pastaOptional: Grated Parmesan cheese and minced fresh basil
Preparation
Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken and keep warm.
Pour cooking juices into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and pasta. If desired, top with Parmesan cheese and basil.
