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