Slow-Cooker Chicken Cacciatore with Linguine

2 1/2

lb boneless skinless chicken thighs (about 12)

jar (4.5 oz) sliced mushrooms, drained

cans (6 oz each) Italian-style tomato paste

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

1/2

cup white wine, if desired

1 1/2

teaspoons dried basil leaves

1/2

teaspoon salt

dried bay leaf

oz uncooked linguine

1/4

teaspoon dried thyme leaves

tablespoon cornstarch

Shredded Parmesan cheese, if desired

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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.

One 26-ounce jar of tomato pasta sauce can be substituted for the tomato paste, chicken broth and white wine.

Nutrition Information

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.