INGREDIENTS:
- 2½. lb boneless skinless chicken thighs (about 12)
- 1. jar (4.5 oz) sliced mushrooms, drained
- 2. cans (6 oz each) Italianstyle tomato paste
- 1¾cups chicken broth (from 32-oz carton)
- 1⁄2. cup white wine, if desired
- 1½.teaspoons dried basil leaves
- 1⁄2. teaspoon salt
- 1. dried bay leaf 12 oz uncooked linguine 1⁄4. teaspoon dried thyme leaves
- 1. tablespoon cornstarch Shredded Parmesan cheese, if desired
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METHOD:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place chicken. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. About 15 minutes before serving, cook and drain linguine as directed on package. Remove chicken from cooker; place on serving platter. Cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to High. In small bowl, mix 1⁄4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.
4. Cover; cook on High heat setting 10 minutes longer, stirring frequently. Remove bay leaf. Serve chicken and sauce over linguine. Sprinkle with cheese.
easy variation:
One 26-ounce jar of tomato pasta sauce can be substituted for the tomato paste, chicken broth and white wine.
1 SERVING:
Calories 620: Total Fat 17g (Saturated Fat 5g; Trans Fat 0g): Cholesterol 120mg: Sodium 1110mg: Total Carbohydrate 63g (Dietary Fiber 6g): Protein 53g
EXCHANGES:
2 Starch, 2 Other Carbohydrate, 1 Vegetable, 6 Lean Meat
CARBOHYDRATE CHOICES: 4
