INGREDIENTS

• 2 pounds chicken, boneless thighs and breasts, skin removed, cut in chunks
• 2 tablespoons of extra virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup parsley, minced
• 1/2 cup white wine
• 1 large can (15 ounces) tomato sauce
• 1 teaspoon dried leaf basil
• 1 pound uncooked shrimp, peeled and deveined
• Salt and freshly ground black pepper, to taste
• 1 pound fettuccine, linguine, or spaghetti

PREPARATION

1. In a large skillet or sauté pan over medium heat, heat the olive oil. Add the chicken chunks and cook, stirring, until lightly browned. Remove chicken to slow cooker.
2. Add a little more oil to the pan and sauté the onion, garlic, and parsley for about 1 minute. Remove from heat and stir in the wine, tomato sauce, and dried basil. Pour the mixture over chicken in slow cooker.
3. Cover and cook on LOW for 4 to 5 hours.
4. Stir in shrimp, cover, and cook on LOW for about 1 hour longer.
5. Season with salt and freshly ground black pepper, to taste.
6. Just before the dish is done, cook the pasta in boiling salted water as directed on the package.