Rosemary Chicken with Pasta
By
Gwen Achilli
@catlist
1
☆☆☆☆☆ 0 votes0
Ingredients
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2onions, coarsely chopped
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4garlic cloves, minced
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12 ozchicken breasts, boneless and skinless
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16 oztomatoes, canned and cut up
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6 oztomato paste
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2 Tbspwine vinegar
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2bay leaves
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1 tspsugar
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1/2 tspdried rosemary, crushed
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1/4 tspsalt
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1/4 tsppepper
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4 ozmushrooms, sliced and drained
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8 ozpasta, uncooked
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·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.