1 (28-ounce) can whole plum tomatoes, undrained and chopped
4 cups hot cooked fettuccine
Chopped fresh thyme (optional)
How to Make It
Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan; cook 5 minutes on each side or until lightly browned. Place chicken in a 5-quart electric slow cooker coated with cooking spray. Repeat procedure with remaining chicken. Place mushrooms on top of chicken.
Add garlic, onion, and bell peppers to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Reduce heat to medium, and cook 5 minutes or until vegetables are crisp-tender, stirring often. Add wine, scraping pan to loosen brown bits. Cook 1 minute. Stir in flour. Stir in oregano, thyme, and tomatoes.
Pour tomato mixture over mushrooms in slow cooker. Cover and cook on LOW for 3 hours or until chicken is very tender. Serve over fettuccine. Sprinkle with additional thyme, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Definitely a weekend meal with all the prep involved, but this is quite tasty and we really enjoyed it over the pasta. Very filling. Unfortunately I only had 2 green peppers so didn't use the red; bet it will be even better. Lots of leftovers too. Woohoo! Will make again.
well., after braising our chicken and following the recipe to the end., i will tell you that 3hrs on low on slow cooker leaves the chicken rubbery., so we had to move it to high for the last hour.,very disappointing.are you sure 3hrs is enough???we cook at home quite a lot so our opinion is factual., very disappointed ..thought oxmoor was the best home cooked style..how do we follow your instructions in the future without any doubt