March Madness Day 20: Chicken and Broccoli Pasta

1/2 cup minced onion
3 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 cup chicken broth
1 Tbsp white wine vinegar
1 Tbsp quick-cooking tapioca
3 boneless skinless chicken thighs, trimmed of fat
2 fresh tomatoes, diced
1 red pepper diced (optional)
2 cups fresh broccoli florets
1/2 cup Parmesan cheese
6-8 oz whole wheat spaghetti

In a microwave-safe bowl combine the onion, garlic, 1 1/2 tsp oil, thyme and red pepper flakes.  Microwave for 3-4 minutes, stirring every minute or so.  Transfer mixture to the slow cooker.  Add in the broth, vinegar and tapioca to the slow cooker.  Salt and pepper the chicken and place in the slow cooker.  Cover and cook on LOW for 4 hours.  Break up chicken into large pieces with 2 forks.  Add in the tomatoes, red pepper, Parmesan cheese and cooked spaghetti and stir.  Microwave the broccoli with remaining oil (1 1/2 tsp) for about 3-4 minutes, stir every minute.  Stir broccoli into the slow cooker.  Cover and cook for another hour and then serve.  Makes 4 servings.

Review:
Beautiful colors, light, and flavorful.  The red pepper adds a little kick to it.  A little runny but still yummalicious.  4 stars