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Ingredientes
- 3 lb boneless skinless chicken thighs
- 12 ounce sliced fresh mushrooms
- 1 lrg onion peeled and minced
- 2 x garlic cloves peeled and chopped
- 3/4 c. low-sodium chicken broth
- 1 x 6-oz can tomato paste
- 1/4 c. merlot or possibly any dry red wine or possibly additional chicken broth
- 2 Tbsp. quick-cooking tapioca
- 2 Tbsp. minced fresh basil or possibly 1 1/2 tsp. dry basil
- 2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper
- 2 c. cooked noodles
Direcciones
- 2 Tbsp. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
- Rinse chicken, pat dry and set aside.
- Place the mushrooms, onion and garlic in the insert of a 3 1/2, 4 or possibly 5 qt slow cooker. Place the chicken pcs on top of the vegetables.
- Combine broth, tomato paste, wine, tapioca, dry basil (if using), sugar, salt and pepper in a medium bowl. Pour mix over the chicken and vegetables.
- Cover and cook on low for 7 to 8 hrs or possibly on high for 3 1/2 to 4 hrs. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mix over cooked noodles. Sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 517 | |
| Calories from Fat 54 | 10% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.14g | |
| Cholesterol 107mg | 36% |
| Sodium 589mg | 25% |
| Potassium 862mg | 25% |
| Total Carbs 80.08g | 21% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.93g | 5% |
| Protein 31.98g | 51% |
