pat's Recipe

Creamy Basil Chicken and Vegetables (BHG)

Category: CROCKPOT

2 cups sliced mushrooms
2 medium red and/or yellow sweet peppers, cut into strips
1 large onion, sliced
4 ounces cooked pancetta or bacon, chopped
8 cloves garlic, minced
3 tablespoons quick-cooking tapioca, crushed
8 skinless, boneless chicken breast halves (2 1/2 to 3 pounds)
1 cup chicken broth
1/4 cup dry white wine or vermouth
1 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus, thawed
1/3 cup whipping cream (no substitutes)
1/2 cup snipped fresh basil or 1 tablespoon dried basil, crushed
2 cups hot cooked orzo pasta
2 tablespoons snipped fresh basil
2 tablespoons grated Parmesan cheese
Toasted pine nuts (optional)

directions

1. In 5- or 6-quart slow cooker, combine mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. Meanwhile, snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil or 1 tablespoon dried basil. Cover; cook for 30 minutes more.

Makes 4 servings.