Preparation:
In large crock pot, 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 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. |
