I served the chicken with an organic imported Italian pasta, strozzapreti (a kind of cavatelli), that I had leftover from one of my Italian cooking assignments. I imagine any pasta would do, including plain ol' egg noodles, but fancy-pants pasta makes it more fun.
Zesty Lemon Chicken
1 lb boneless skinless chicken thighs
1 packet Italian dressing mix
1 Tbsp butter
Juice of one lemon
¼ cup low-sodium chicken broth
¼ cup white wine
2 Tbsp freeze-dried pepper flakes
1 small onion, very thinly sliced
3 servings pasta, cooked as directed
Freshly ground black pepper, as desired
Whisk together lemon juice, dressing mix, wine, and chicken broth.
Coat bottom of slow cooker insert with cooking spray. Nestle chicken thighs in bottom of insert and pour lemon juice mixture over them. Sprinkle with onions and peppers. Dot with butter. Cook on low for 6 hours.
When finished cooking, break chicken into bite-size bits (just bash them with a mixing spoon and they'll break right up). Stir in egg noodles and season with pepper as desired.