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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. 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 slow cooker; 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 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese.
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One 26-ounce jar of tomato pasta sauce can be substituted for the tomato paste, chicken broth and white wine.
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