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Chicken: Chicken in Wine & Mushroom Sauce

Source of Recipe

Skinny One-Pot Meals by Ruth Glick


List of Ingredients

1 large Onion finely chopped
2 cloves Garlic minced
2 large Carrots peeled and grated-or shredded
8 ounces Fresh mushrooms sliced
1 Bay leaf
5 large Chicken breast halves skin-and fat removed (about 3 1/2 lb)
1 teaspoon Dried thyme leaves
1 teaspoon Dried basil leaves
1 teaspoon Dry mustard
1/2 ts Salt optional
1/4 ts Black pepper
3/4 cup Red Burgundy wine
3 tablespoons Tomato paste
1 T Worcestershire sauce
12 ounces Uncooked spaghetti or 12 ounces Other pasta
Parsley sprigs for garnish


Recipe

In a large crockpot, combine onion, garlic, carrots, mushrooms and bay leaf. Arrange chicken over vegetables. 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 5-6 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. Serves 6