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Low-Fat Chicken Primavera Marsala

4 boneless skinless chicken breasts
1 cup snow peas
1 cup chopped broccoli
1 cup mushrooms
1/2 cup red bell peppers sliced
1/2 cup sliced onions
2 cup skimmed chicken broth
1 cup skimmed Marsala wine
2 tablespoons Molly McButter
3 cloves garlic, pressed
1 teaspoon fresh tarragon or 1/2 teaspoon dry tarragon
1/2 teaspoon pepper
1 teaspoon cornstarch and 1/8 cup cold water mixed together
4 cups hot cooked fettuccini noodles (about 12 ounces uncooked pasta)
Salt to taste

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 crockpot. Cook on LOW for 6 to 8 hours.

Place chicken breast on plate with a side of pasta. Place vegetables over chicken and the pasta. Slowly add cornstarch mixture to juices left over in crockpot until sauce thickens (only add as much cornstarch mixture as needed to achieve desired thickness). Spoon over pasta and chicken.

Makes 4 servings.