Ingredients:
2 1⁄2 lb boneless skinless chicken thighs (about 12)
1 jar (4.5 oz) sliced mushrooms, drained
2 cans (6 oz each) Italianstyle tomato paste
1 3⁄4 cups chicken broth (from 32-oz carton)
1⁄2 cup white wine, if desired
1 1⁄2 teaspoons dried basil leaves
1⁄2 teaspoon salt
1 dried bay leaf
12 oz uncooked linguine
1⁄4 teaspoon dried thyme leaves
1 tablespoon cornstarch Shredded Parmesan cheese, if desired

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place chicken. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.

2 Cover; cook on Low heat setting 8 to 10 hours.

3 About 15 minutes before serving, cook and drain linguine as directed on package. Remove chicken from cooker; place on serving platter.

4 Cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to High. In small bowl, mix 1⁄4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.

5 Cover; cook on High heat setting 10 minutes longer, stirring frequently. Remove bay leaf. Serve chicken and sauce over linguine. Sprinkle with cheese.

Notes and Tips:
easy variation One 26-ounce jar of tomato pasta sauce can be substituted for the tomato paste, chicken broth and white wine.

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