Italian Chicken Chardonnay

1. Combine the paprika, salt, pepper and cayenne;

2. sprinkle over chicken.

3. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.

4. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

5. Cover and cook on low for 5-6 hours or until chicken is tender.

6. Stir in parsley. Serve with pasta; sprinkle with cheese.

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Nutrient	Quantity
Total fats	8.6987 g
Protein	280.0628 g
Carbohydrates	51.7286 g
Energy	1437.6367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2993 g
Water	1312.9672 g
Aspartic acid	1.4755 g
Calcium, Ca	1769.1226 mg
Lutein + zeaxanthin	1781.0625 g
Fiber, total dietary	12.5057 g
Fatty acids, total saturated 22:0	0.0022 g
Carotene, beta	3737.06 g
Niacin	21.1927 mg
Vitamin A, RAE	735.0584 g
Arginine	0.4112 g
Riboflavin	2.4418 mg
Tocopherol, beta	0.0161 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0243 g
Fatty acids, total saturated 20:1	0.0028 g
Glutamic acid	4.1171 g
Sodium, Na	1043.5871 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2147 g
Total lipid (fat)	8.6987 g
Manganese, Mn	1.2877 mg
Fructose	11.678 g
Proline	0.3205 g
Fatty acids, total saturated 16:0	1.5274 g
Fatty acids, total saturated 8:0	0.0043 g
Sucrose	1.6368 g
Choline, total	963.0307 mg
Sugars, total	26.1243 g
Serine	0.3123 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.5409 g
Fatty acids, total saturated 20:4 undifferentiated	0.7072 g
Vitamin B-6	2.3888 mg
Selenium, Se	239.7756 g
Ash	22.5701 g
Fatty acids, total saturated 18:1 undifferentiated	1.2637 g
Pantothenic acid	0.6576 mg
Phenylalanine	0.3251 g
Copper, Cu	4.2043 mg
Betaine	1.3213 mg
Thiamin	1.837 mg
Retinol	408.0009 g
Methionine	0.0726 g
Iron, Fe	27.4884 mg
Carbohydrate, by difference	51.7286 g
Phosphorus, P	2667.9601 mg
Folate, total	273.6525 g
Tocopherol, gamma	1.2772 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Lycopene	48899.26 g
Alanine	0.3339 g
Cholesterol	680.0015 mg
Valine	0.2865 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	1.1506 g
Glycine	0.2747 g
Carotene, alpha	76.946 g
Glucose (dextrose)	12.0685 g
Fatty acids, total saturated 14:0	0.0447 g
Zinc, Zn	15.4476 mg
Isoleucine	0.2522 g
Maltose	0.476 g
Tocopherol, delta	0.0115 mg
Fatty acids, total saturated 12:0	0.0072 g
Fatty acids, total polyunsaturated	3.0871 g
Fatty acids, total saturated 14:1	0.0004 g
Tocotrienol, gamma	0.0041 mg
Leucine	0.3748 g
Tocotrienol, alpha	0.2452 mg
Vitamin A, IU	7912.6711 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1632 g
Folate, DFE	273.6525 g
Tryptophan	0.0907 g
Vitamin C, total ascorbic acid	76.198 mg
Phytosterols	27.7895 mg
Galactose	0.0121 g
Fatty acids, total polyunsaturated 18:1 c	0.0886 g
Fatty acids, total saturated 20:0	0.0022 g
Fatty acids, total saturated 6:0	0.0003 g
Starch	0.374 g
Tyrosine	0.1758 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	275.1533 g
Fatty acids, total saturated	2.1387 g
Histidine	0.1707 g
Fatty acids, total monounsaturated	1.4815 g
Threonine	0.3171 g
Folate, food	273.6525 g
Cryptoxanthin, beta	313.265 g
Vitamin E (alpha-tocopherol)	15.7484 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	384.6356 mg
Lysine	0.3657 g
Potassium, K	5305.3391 mg
Cystine	0.1043 g
Fluoride, F	1.9966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Onion	1	44	10.274	0.11
Pasta	0	0	0	0
Paprika	2 teaspoons	12.972	2.4835	0.5929
Parsley	0.25 cup	5.4	0.9495	0.1185
Pepper	1 teaspoon	5.773	1.4708	0.075
Tomato paste	1 can	139.4	32.147	0.799
Garlic Clove	3	13.41	2.9754	0.045
red pepper	1	0	0	0
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
romano cheese	0	0	0	0
thyme	2 tablespoons	4.848	1.1736	0.0806
chicken breast half	3 lbs	1210.4027	0	6.8
chardonnay wine	1.5 1/2	1210.4027	0	6.8
water artichoke heart	1 can	1210.4027	0	6.8
portabella mushroom	0.5	0	0	0