This delicious cacciatore is perfect for an Italian dinner.
1 (20 ounce) package boneless skinless chicken thighs (6 thighs)
1 (26 ounce) jar tomato pasta sauce
1 cup white wine or chicken broth (from 32-ounce carton)
1 (6 ounce) can tomato paste
2 teaspoons granulated (white) sugar
1 teaspoon dried basil leaves
1 (8 ounce) package fresh whole mushrooms, quartered
1 medium red bell pepper, cut into 1-inch pieces
1 (16 ounce) box penne pasta
1/3 cup shredded fresh Parmesan cheese
2 tablespoons chopped fresh basil leaves
Spray 4 to 5-quart slow cooker with cooking spray. In cooker, place chicken.
In medium bowl, mix pasta sauce, wine, tomato paste, sugar, dried basil, mushrooms and bell pepper; spoon over chicken.
Cover; cook on LOW heat setting 7 to 9 hours.
About 15 minutes before serving, cook pasta as directed on package. Transfer chicken mixture to large serving bowl or deep platter. Serve with pasta. Garnish with cheese and fresh basil.
Preparation Time: 10 minutes
Cook Time: 7 hours
Use a combination of thighs and drumsticks, if desired.
Chopped celery, carrots and green bell peppers can be added as well.
1 Serving (1 Serving): Calories 680 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 4 1/2 g, Trans Fat 0 g), Cholesterol 60 mg; Sodium 1120 mg; Total Carbohydrate 96 g (Dietary Fiber 7 g, Sugars 20 g), Protein 39 g; Exchanges: 4 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat; Carbohydrate Choices: 6 1/2