BASIL & OREGANO SLOW COOKER CHICKEN STEW WITH CARROT CHIPS – FARFALLE PASTA – SLICED ONION – BABY BELLA MUSHROOMS – GREEN PEAS – MINCED GARLIC – FRESH TOMATO IN WHITE WINE SAUCE ATOP WHEAT BREAD

–4 chicken tenderloins or breast strips

–basil, oregano (fresh if possible)

–carrot chips (packaged)

–farfalle pasta (bowtie, packaged)

–onion (one-half)

–mushrooms (4 or 5 baby bellas, sliced)

–green peas (one-third cup)

–minced garlic (in a jar)

–tomato (fresh, medium)

–white wine

–wheat bread (2 slices)

1 – In a slow cooker, place chicken, 1 handful of carrot chips, one-half sliced onion, 4 or 5 sliced baby bella mushrooms, one-third cup of green peas, 1 teaspoon of minced garlic, and two-thirds cup of white wine.  Season with salt, pepper, basil, oregano, and olive oil.  Add water to 1 inch above the chicken and vegetables.  Cook on low for 5 hours; then place setting on warm.

2 – Thirty minutes before dinner is served, add 1 cup of farfalle pasta and 1 chopped tomato.  (Do not add earlier!  Pasta will be overcooked, and the acid in the tomato will keep the other vegetables from tenderizing.)  Cook on low for 20 minutes; then turn setting back to warm for 10 minutes.

3 – Heat the wheat bread.  Serve the chicken stew, hot, atop the wheat bread.

–chicken stew adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

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