Chicken Primavera Marsala
Serves: 4

4 boneless skinless chicken breasts
1 cup snow peas (I would use 2 cups next time)
1 cup chopped broccoli (2 cups next time)
1 cup mushrooms (2 cups next time)
1/2 cup red bell peppers sliced (optional) (ewww!)
1/2 cup sliced onions
2 cups skimmed chicken broth
1 cup marsala wine
2 tablespoons Molly Mcbutter
3 cloves garlic, pressed or minced
1/2 teaspoon dry tarragon
1/2 teaspoon pepper
1 TABLESPOON corn starch and 1/8 cup cold water mixed together (I HAD TO ADD MORE TO THICKEN)
8 ounces uncooked fettucini (weight before cooking)

Night before: Cut and slice vegetables, chop garlic and burn off the alcohol in the marsala wine (optional). Put in refrigerator overnight. The next morning: Combine all ingredients except corn starch mixture and noodles and put in crock pot. Cook on low heat for 6-8 hours.

Cook pasta according to package directions. Drain and keep warm. Then place chicken breast on plate with a side of pasta. Place vegetables over chicken and the pasta.

Slowly add corn starch mixture to juices left over in crock pot until sauce thickens (only add as much cornstarch mixture as needed to achieve desired thickness). Like I said, I added more than the original to thicken it more. Spoon over pasta and chicken.

~ Char "Let me tell you, this was the BEST I have ever made for WW so far. It was so good. Next time I will also use No-Yolk noodles, for a lower calorie/point meal. This was good enough to serve to company and they would LOVE it."