In a Slow Cooker
1 (28-ounce) can crushed tomatoes packed in thick puree with basil
1 onion, finely chopped
3 fresh basil sprigs or 1 teaspoon dried basil
2 garlic cloves, minced
1 bay leaf
¼ teaspoon salt
¼ teaspoon black pepper
2 (5-ounce) skinless chicken thighs, trimmed
4 cups hot cooked whole wheat rotini
¼ cup grated Parmesan cheese
1 Combine tomatoes, onion, basil, garlic, bay leaf, salt, and pepper in 5- or 6-quart slow cooker; nestle chicken in vegetables. Cover and cook until chicken is cooked through, about 4 hours on low. Discard basil sprigs and bay leaf.
2 With slotted spoon, transfer chicken to cutting board. With two forks, shred chicken; discard bones. Return chicken to slow cooker along with rotini; toss until mixed well. Serve sprinkled with Parmesan.
PER SERVING (1¾ cups chicken mixture and 1 tablespoon cheese): 329 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 29 mg Chol, 561 mg Sod, 51 g Carb, 10 g Sugar, 5 g Fib, 20 g Prot, 166 mg Calc.
HEALTHY EXTRA
Begin your meal with a refreshing arugula, orange segment, and radicchio salad dressed with balsamic vinegar and a sprinkling of dried oregano.