2 1/2	to 3 lbs.	meaty chichen pieces, skinned
3	cups	sliced fresh mushrooms
1	large	onion, chopped
2	cloves	garlic, minced
3/4	cup	chicken broth
1	6- oz. can	tomato paste
1/4	cup	dry red wine (such as Merlot) or chicken broth
2	tbsp.	quick-cooking tapioca
2	tbsp.	snipped fresh basil or 1 1/2 tsp. dried basil crushed
2	tsp.	sugar
1/4	tsp.	salt
1/4	tsp.	pepper
2	cups	hot cooked noodles
2	tbsp.	finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken mushroom mixture, and sauce over hot cooked noddles. Sprinkle with Parmesan cheee. Makes 4 to 6 servings.

Prep time: 25 min.
Nutrition facts per serving: 469 calories; 12 g. total fat (3 g. saturated fat); 144 mg cholesterol, 468 mg sodium; 41 g carbohydrate; 5 g fiber, 46 g protein. Daily Values: 13% vitamin A; 37% vitamin C, 7% calcium, 35% iron.