Rosemary Chicken with Pasta

Name: Rosemary Chicken with Pasta
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

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By Gwen Achilli
@catlist

Looks so quick and sounds so good. I will make it this week in my new crock pot.

Rating:

☆☆☆☆☆ 0 votes0

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
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How to Make Rosemary Chicken with Pasta

Step-by-Step

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.