Ingredients
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves
1 large onion, thinly sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
2 tablespoons red wine vinegar
1 medium yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick
1 large green, red, and/or yellow sweet pepper, cut into strips
1/3 cup light mayonnaise or salad dressing
2 tablespoons purchased basil pesto
1 8 - 9 - inch Italian flatbread (focaccia), halved horizontally
2 ounces provolone cheese, shredded
Directions
In a small bowl, combine Italian seasoning and black pepper. Using your fingers, rub spice mixture into all sides or chicken.
In a 3-1/2- or 4-quart slow cooker, combine chicken, onion, mushrooms, and garlic. Pour undrained tomatoes and vinegar over mixture.
Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If using low-heat setting, turn to high-heat setting. Add squash and sweet pepper. Cover; cook for 30 minutes more.
Meanwhile, in a small bowl, combine mayonnaise and pesto. Spread evenly over cut sides of flatbread. Transfer chicken to a cutting board. Thinly slice chicken. Arrange chicken slices on bottom half of bread. Using a slotted spoon, spoon vegetable mixture over chicken. Sprinkle with cheese. Add top half of bread. Cut into wedges.
Tip
For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving:
Servings Per Recipe: 8
PER SERVING: 279 cal., 9 g total fat (2 g sat. fat), 47 mg chol., 409 mg sodium, 29 g carb. (2 g fiber, 4 g sugars), 22 g pro.
Diabetic Exchanges
Vegetables (d.e): 1; Starch (d.e): 1.5; Fat (d.e): 1; Lean Meat (d.e): 2;