1. Place onion rings in bottom of 4 quart crockpot. 2. Place whole chicken pieces on top of onion rings or, if preferred, slice so that each serving consists of 2 chunks of meat. 3. Place sliced red bell pepper rings atop chicken pieces. 4. Place sliced mushroom pieces atop bell pepper and chicken. 5. In separate large bowl place the tomato paste amount you will use. 6. Pour 2 cups chicken broth over tomato paste and blend with a fork. 7. Add 15 oz diced plum tomato to bowl mixture and blend. 8. Add 1 cup sweet red burgundy wine to bowl mixture. 9. Add bay leaf and seasonings to bowl mixture and stir so mixed. 10. Pour bowl mixture over chicken and bell pepper mixture in crockpot, add 1 teaspoon oil if you wish, cover, turn on low, and cook 6-8 hours as you prefer. 11. During the last 8 minutes of cooking prepare the pasta in a separate pot and drain when cooked. 12. Divide cooked pasta among 4 plates, 10" each, and using tongs proportion the chicken among the 4 plates along with the mushrooms and bell pepper slices and onion rings. 13. Ladle broth over the 4 indvidiual servings on plates. 14. Sprinkle 2 tsp grated parmesan cheese over each plate and in center of plate portion place leaves from a parsley sprig and then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
