Rosemary Chicken with Pasta

Rosemary Chicken With Pasta Recipe

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Gwen Achilli


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

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onions, coarsely chopped
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
bay leaves
1 tsp
1/2 tsp
dried rosemary, crushed
1/4 tsp
1/4 tsp
4 oz
mushrooms, sliced and drained
8 oz
pasta, uncooked
parmesan cheese, grated


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.

About Rosemary Chicken with Pasta

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy
Hashtag: #easy