Serves: 8
12 Tyson boneless, skinless chicken thighs
2 cans (14.5 oz) diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Cut chicken into 1' pieces. Combine all ingredients in large crockpot; mix well. Cook on low setting at least 6 hours or until internal juices of chicken run clear. Serve half of stew (about 4-1/2 cups) over 4 cups (8 oz uncooked) hot cooked pasta. Serve with mixed green salad and soft breadsticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag.