• 3 cups fresh mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 3 lbs. skinless chicken pieces, breasts, thighs, drumsticks, rinsed
• 3/4 cup chicken stock
• 6 ounces tomato paste
• 1/4 cup dry red wine, such as Merlot, or chicken stock
• 2 Tbs. quick cooking tapioca
• 2 tsp. sugar
• 1-1/2 tsp. dried basil, crushed, or 2 Tbs. fresh, snipped
• 2 cups cooked noodles
• 2 Tbs. grated Parmesan cheese

Combine first 3 ingredients and salt and pepper to taste in a 3-1/2 - 5 quart slow cooker. Arrange chicken pieces over vegetables. Combine stock next 4 ingredients and salt and pepper to taste in a bowl. Add dried basil if using. Pour over chicken. Cover and cook on low 7-8 hours or on high about 4 hours. Stir in fresh basil now if using. Serve noodles, sprinkled with parmesan cheese.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 381, fat 4.1g, 10% calories from fat, cholesterol 133mg, protein 57.6g, carbohydrates 24.9g, fiber 2.9g, sugar 4.5g, sodium 499mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2, Fat: 0.2, Sugar: 0.5, Very lean meat protein: 6.8

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The recommended wines are: Cabernet Sauvignon, Gewürztraminer, or Zinfandel.