• 1 lb. cooked pasta
• 3 chicken thighs
• 1 qt. water
• 1 chopped onion, divided
• 4 garlic cloves, chopped, divided
• 2 bay leaves
• Pinch thyme
• 1 Tbs. olive oil
• 1 C. sliced mushrooms
• 1 C. dry wine
• 2 Tbs. tomato paste
• 1 Tbs. parmesan shredded cheese

Place chiken thighs, water, 1/2 the onion, 2 garlic cloves, bay leaves, and thyme in large pot. Simmer on low for 1 hour. Remove chicken, drain and reserve. Shred chicken and discard bones and skin.Place olive oil in a large pan. Saute the remaining half of onion and garlic until soft, about 5 minutes. Add the mushrooms and cook briefly. Add wine and cook until half evaporates. Add the broth from the chicken along with the tomato paste. Bring to boil the add pasta. Top pasta with cheese, serve hot.