3 cups fresh mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
3/4 cup chicken stock
6 oz. tomato paste
1/4 cup dry red wine, such as Merlot, or chicken stock
2 T. quick cooking tapioca
2 tsp. Sugar
1-1/2 tsp. dried basil, crushed, or 2 T. fresh, snipped
2 cups cooked noodles
2 T. grated Parmesan cheese

Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 – 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.

Yield: 6 servings
Calories: 381
Fat: 4.1g
Fiber: 2.9g