Recipe #214.
                                           Chicken and Whole Wheat Rotini with Vegetables

1-2 Pounds Boneless Skinless Chicken Breast Strips or Tenderloins.
1 Can Low-Sodium Diced Tomatoes.
1/2 Onion; chopped.
2 Garlic Cloves; chopped.
1 Pound Bag Frozen sliced Carrots.
1 Jar Good Quality Spaghetti Sauce with Vegetables.
1/2 Jar Water.
1 Pound Whole Wheat Rotini.
Olive Oil for browning.
Sea Salt or Salt Substitute for boiling Noodles.
Pepper to taste.

Brown the Chicken, Onion and Garlic lightly in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in the Tomatoes, Carrots, Spaghetti Sauce and Water.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Cook the Rotini according to directions on package.
Drain.
Serve with Chicken and Sauce.