3 cups fresh mushrooms, sliced
\n1 onion, chopped
\n2 cloves garlic, minced
\n3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
\n3\/4 cup chicken stock
\n6 oz. tomato paste
\n1\/4 cup dry red wine, such as Merlot, or chicken stock
\n2 T. quick cooking tapioca
\n2 tsp. Sugar
\n1-1\/2 tsp. dried basil, crushed, or 2 T. fresh, snipped
\n2 cups cooked noodles
\n2 T. grated Parmesan cheese<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 381
\nFat: 4.1g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n