Chicken Cacciatore with Linguine
2 1/2 lb boneless skinless chicken thighs (about 12)
1 jar (4.5 oz) sliced mushrooms, drained
2 cans (6 oz each) Italian-style tomato paste
1 3/4 cups Progresso chicken broth (from 32-oz carton)
11/2 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
Spray 3- to 4-quart slow cooker with cooking spray.
Place chicken in cooker.
Add mushrooms, tomato paste, broth, wine,
basil, salt and bay leaf;
gently stir to mix.
cook on Low heat setting 8 to 10 hours.
About 15 minutes before serving,
cook and drain linguine as directed on package.
Remove chicken from slow cooker;
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.
cook 10 minutes longer, stirring frequently.
Remove bay leaf before serving.
Serve chicken and sauce over linguine.
Sprinkle with cheese.