Ingredients

• 1  9-ounce package frozen Italian-style green beans
• 1  cup fresh mushrooms, quartered
• 1  small onion, cut into 1/4-inch-thick slices
• 12  ounces skinless, boneless chicken thighs, cut into 1-inch pieces
• 1  14-1/2-ounce can Italian-style stewed tomatoes, undrained
• 1  6-ounce can Italian-style tomato paste
• 1  teaspoon dried Italian seasoning, crushed
• 2  cloves garlic, minced
• 6  ounces dried fettuccine, cooked and drained
•   Finely shredded or grated Parmesan cheese (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker stir together green beans, mushrooms, and onion. Place chicken on vegetables in cooker.

2. In a small bowl stir together undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken in cooker.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2- 1/2 to 3 hours. Serve chicken mixture over hot cooked fettuccine. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

4. For a 1-1/2-quart slow cooker: Prepare as above, except use 1 cup green beans, 1/2 cup mushrooms, 1 small onion, 8 ounces chicken thighs, one 8-ounce can tomato sauce, 1/2 teaspoon Italian seasoning, 1 clove garlic, and 3 ounces dried fettuccine. Stir 1 chopped Roma tomato into cooker just before serving. Cover and cook as above. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/4 cup) servings.