- Jewish Learning
What could be better than coming home after a long day and having a delicious dinner waiting for you? Prepare your dinner ingredients in the morning or even the night before. Put everything in the crock-pot, and you will come home to this comforting and flavorful topper for cooked pasta.
3 pounds cut-up chicken
1 tablespoon olive oil
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 teaspoons Italian seasoning, crushed
1 pound mushrooms, sliced
2 medium onions, chopped
1 medium green pepper, cut into 2-inch strips
1 (7.75-ounce) can spicy tomato sauce
1 and 1/2 cups Manischewitz Chicken Broth or other chicken soup or water, divided
1/4 cup cornstarch
1 (16 ounce) package broad ribbon pasta or Tuscanini Fettucine, cooked according to package instructions and drained
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides.
Stir the garlic, Italian seasoning, mushrooms, onions, pepper, spicy tomato sauce, and one cup stock in a six-quart crock-pot. Add the chicken and turn to coat.
Cover and cook on high for four to five hours or on low for seven to eight hours, or until the chicken is moist and tender.
Remove the chicken pieces and put into a dish. Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Pour the cornstarch mixture in the cooker. Cover and cook on high for 20 minutes or until the mixture boils and thickens. Serve with the chicken over broad ribbon pasta or your favorite pasta.
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