–4 chicken tenderloins or breast strips
–basil, oregano (fresh if possible)
–carrot chips (packaged)
–farfalle pasta (bowtie, packaged)
–mushrooms (4 or 5 baby bellas, sliced)
–green peas (one-third cup)
–minced garlic (in a jar)
–tomato (fresh, medium)
–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.