Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion; finely chopped 1/4 ts Dry mustard
2 Garlic cloves; minced 1/2 ts Salt; optional
2 lg Carrots, peeled grated 1/4 ts Black pepper
-- or shredded 3/4 c Red burgandy wine
8 oz Mushrooms; sliced 3 tb Tomato paste
1 Bay leaf 1 tb Worcestershire sauce
4 lg Chicken breast halves 10 oz Spaghetti or other pasta,
-- without skin fat -- (to 12 oz); uncooked
-- up to 5 (3 1/2 lbs) Parsley sprigs for garnish
1 ts Dried thyme -- optional
1 ts Dried basil

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) 1.4 Cholesterol (mg) 107 Sodium (mg) 152
Protein (gm) 47 Carbohydrate (gm) 47 % Calories from fat 12

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