Ingreadient

• 8 chicken thighs (about 3 1/2 pounds total), skinned
• 2 14.5-ounce can no-salt-added diced tomatoes, drained
• 3 cups 1-inch carrot slices or baby carrots
• 1 large onion, cut into wedges (1 cup)
• ⅓ cup reduced sodium chicken broth
• 2 tablespoons white wine vinegar
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme, crushed
• ¼ teaspoon black pepper
• 8 ounces fresh button mushrooms, sliced
• 1 teaspoon olive oil
• 3 cups hot cooked whole-wheat noodles
• 1 sprig snipped fresh parsley