Crock Pot Shredded Balsamic Chicken With Herb Cabbage Pasta

• 2 lbs boneless chicken breasts
• 1 (8 ounce) can sliced mushrooms
• 3/4 cup light brown sugar
• 2 tablespoons minced garlic
• 1 teaspoon rosemary
• 1/2 teaspoon sage
• 1 teaspoon black pepper
• 2 tablespoons soy sauce
• 1/4 cup cola
• 3/4 cup balsamic vinegar
• pasta
• 1 tablespoon herb butter
• 1/4 small cabbage (thinly sliced)
• parmesan cheese (grated)
• fresh parsley (freshly snipped)

1. Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
2. About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
3. Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly saute cabbage in herb butter. Stir in pasta and turn off heat.
4. Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.

chicken breasts, mushrooms, light brown sugar, garlic, rosemary, sage, black pepper, soy sauce, cola, balsamic vinegar, pasta, herb butter, cabbage, parmesan cheese, parsley

Taken from www.food.com/recipe/crock-pot-shredded-balsamic-chicken-with-herb-cabbage-pasta-267379 (may not work)