Chicken in wine and mushroom sauce

6 servings

Ingredients

Quantity Ingredient
1 large Onion; finely chopped
2 Garlic cloves; minced
2 larges Carrots, peeled & grated or shredded
8 ounces Mushrooms; sliced
1 Bay leaf
4 larges Chicken breast halves without skin & fat up to 5 (3 1/2 lbs)
1 teaspoon Dried thyme
1 teaspoon Dried basil
¼ teaspoon Dry mustard
½ teaspoon Salt; optional
¼ teaspoon Black pepper
¾ cup Red burgandy wine
3 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
10 ounces Spaghetti or other pasta, (to 12 oz); uncooked
Parsley sprigs for garnish optional

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over begetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper.

In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf.

Cook pasta according to package directions and drain well in colander.

Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired.

NOTE: Use Large chicken breasts, smaller ones cook too quickly.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 456 Fat (gm) 5.7 Sat. fat (gm) 1⅖ Cholesterol (mg) 107 Sodium (mg) 152 Protein (gm) 47 Carbohydrate (gm) 47 % Calories from fat 12

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