1 lb. boneless, skinless chicken breasts, cut in 1 inch pcs
1 can (15 oz) tomato sauce
1/2 c. onion, chopped
2 cans (14 1/2 oz) Ital. style stewed tomatoes
1/2 c. celery, chopped
4 cloves garlic, minced
1 jar sliced mushroom, sliced
1 green pepper, chopped
1 tsp. dried Italian seasoning
6 oz. uncooked thin broken spaghetti
1 can (15 1/2 oz) red kidney beans, rinsed, drained

Place all ingredients except spaghetti in slow cooker. Cover and cook on low 4 hours or until vegetables are tender. Turn on HIGH. Stir in spaghetti. Cover. Stir again after 10 mins. Cover and cook 45 mins. or until pasta is tender. Garnish with basil and bell pepper strips.