1 large onion, halved & thinly sliced
2 lb. Boneless skinless chicken thighs
1 bay leaf
2 cans (6 oz. Each) tomato paste
¼ cup fat-free reduced-sodium chicken broth
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon black pepper
8 oz. Sliced fresh mushrooms
4 cups rotini pasta, uncooked
1 cup shredded low-moisture part-skim mozzarella cheese
1/3 cup chopped fresh parsley
Place onions in slow cooker; top with chicken and bay leaf. Mix next 6 ingredients in medium bowl. Add mushrooms; stir to evenly coat. Spoon over chicken; cover with lid. Cook on low 7-9 hours or high 4-5 hours. About 15 minutes before serving, cook pasta as directed on package, omitting salt. Drain pasta. Remove bay leaf from chicken mixture. Spoon chicken mixture over pasta; top with cheese and parsley
