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 votes
Ingredients
- 2
- onions, coarsely chopped
- 4
- garlic cloves, minced
- 12 oz
- chicken breasts, boneless and skinless
- 16 oz
- tomatoes, canned and cut up
- 6 oz
- tomato paste
- 2 Tbsp
- wine vinegar
- 2
- bay leaves
- 1 tsp
- sugar
- 1/2 tsp
- dried rosemary, crushed
- 1/4 tsp
- salt
- 1/4 tsp
- pepper
- 4 oz
- mushrooms, sliced and drained
- 8 oz
- pasta, uncooked
- parmesan cheese, grated
How to Make Rosemary Chicken with Pasta
- 1In a 3 1/2 to 4 1/2 quart slow cooker place the onions and garlic.
- 2Rinse chicken; pat dry with paper towels. Add chicken to cooker.
- 3In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt and pepper; mix well.
- 4Pour over chicken.
- 5Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
- 6When ready to serve, remove bay leaves.
- 7Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.
- 8Meanwhile, cook pasta according to package directions.
- 9Serve the chicken and sauce over the hot cooked pasta; sprinkle with parmesan cheese.
