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ITALIAN CHICKEN AND PASTA 
1 ( 9 oz pkg,) frozen, Italian-style green beans
1 cup fresh mushrooms, quartered
1 small onion, cut into 1/4-inch thick slices
12 oz. skinless, boneless chicken thighs, cut into 1-inch pieces
1 (14-1/2 oz can) Italian-style stewed tomatoes, undrained
1 (6 oz can) Italian-style tomato paste
1 tsp. dried Italian seasoning
2 minced garlic cloves
6 oz fettuccine, cooked as directed, and drained
3 tbsp. grated Parmesan cheese

In a 3 1/2 to 4-quart slow cooker, combine green beans, mushrooms, and onion. Place chicken on vegetables. In a small bowl, combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken. Cover, cook on low-heat setting for 5-6 hours, or on high for 2-1/2-3 hours.

Serve over fettuccine. Sprinkle with Parmesan cheese.

Submitted by: Sherry Monfils
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