Rosemary Chicken with Pasta
By
Gwen Achilli
@catlist
1
Looks so quick and sounds so good. I will make it this week in my new crock pot.
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
-
2onions, coarsely chopped
-
4garlic cloves, minced
-
12 ozchicken breasts, boneless and skinless
-
16 oztomatoes, canned and cut up
-
6 oztomato paste
-
2 Tbspwine vinegar
-
2bay leaves
-
1 tspsugar
-
1/2 tspdried rosemary, crushed
-
1/4 tspsalt
-
1/4 tsppepper
-
4 ozmushrooms, sliced and drained
-
8 ozpasta, uncooked
-
·parmesan cheese, grated
How to Make Rosemary Chicken with Pasta
- In a 3 1/2 to 4 1/2 quart slow cooker place the onions and garlic.
- Rinse chicken; pat dry with paper towels. Add chicken to cooker.
- In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt and pepper; mix well.
- Pour over chicken.
- Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
- When ready to serve, remove bay leaves.
- Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.
- Meanwhile, cook pasta according to package directions.
- Serve the chicken and sauce over the hot cooked pasta; sprinkle with parmesan cheese.
