rosemary chicken with pasta
Looks so quick and sounds so good. I will make it this week in my new crock pot.
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Ingredients
- 2 - onions, coarsely chopped
- 4 - garlic cloves, minced
- 12 ounces chicken breasts, boneless and skinless
- 16 ounces tomatoes, canned and cut up
- 6 ounces tomato paste
- 2 tablespoons wine vinegar
- 2 - bay leaves
- 1 teaspoon sugar
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces mushrooms, sliced and drained
- 8 ounces pasta, uncooked
- - parmesan cheese, grated
How To Make rosemary chicken with pasta
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Step 1In a 3 1/2 to 4 1/2 quart slow cooker place the onions and garlic.
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Step 2Rinse chicken; pat dry with paper towels. Add chicken to cooker.
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Step 3In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt and pepper; mix well.
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Step 4Pour over chicken.
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Step 5Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
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Step 6When ready to serve, remove bay leaves.
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Step 7Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.
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Step 8Meanwhile, cook pasta according to package directions.
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Step 9Serve the chicken and sauce over the hot cooked pasta; sprinkle with parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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