2 1/2 lb boneless skinless chicken thighs (about 12)
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
2 cans (6 oz each) Italian-style tomato paste
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup white wine, if desired
1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1 dried bay leaf
12 oz uncooked linguine
1/4 teaspoon dried thyme leaves
1 tablespoon cornstarch
Shredded Parmesan cheese, if desired


Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Add mushrooms, tomato paste, broth, wine, basil, salt and bay leaf; gently stir to mix.
Cover; cook on Low heat setting 8 to 10 hours.
About 15 minutes before serving, cook and drain linguine as directed on package. Remove chicken from slow cooker; cover to keep warm. Stir thyme into sauce in cooker. Increase heat setting to High. In small bowl, mix 1/4 cup sauce from cooker and the cornstarch until smooth; stir into remaining sauce in cooker.
Cover; cook 10 minutes longer, stirring frequently. Remove bay leaf before serving. Serve chicken and sauce over linguine. Sprinkle with cheese.