3 to 4 boneless, skinless chicken breasts
2 (28 oz. ea.) cans stewed tomatoes
1 (20 oz.) pkg. frozen vegetables (Italian blend)
1 clove garlic, minced
1 (16 oz.) pkg. rigatoni pasta, uncooked

GARNISH:

shredded Mozzarella cheese
grated Parmesan cheese

Place, chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on LOW setting for 4 to 5 hours.

About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking.

Note: Pasta will thicken the stew as it cooks.

Garnish portions with cheeses.

Serves 4 to 6.

Submitted by: Judy Brannock