FBD

Rosemary Chicken With Pasta

Crockpot rosemary chicken with pasta

ItalianChickenAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 2 medium onions, sliced or chopped
  • 2 tsp bottled minced garlic or 4 cloves garlic, minced
  • 3/4 lb skinless, boneless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 tbsp wine vinegar
  • 2 bay leaves
  • 1 tsp sugar
  • 1/2 tsp dried rosemary, crushed or 1 tbsp fresh
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (4 oz) can sliced mushrooms, drained
  • 1 pkg (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
  • Grated Parmesan cheese

Instructions

  1. 1

    In a 3-1/2 to 4-1/2 quart crackpot, place the onions and garlic. Add chicken to crackpot.

  2. 2

    In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well.

  3. 3

    Pour over chicken.

  4. 4

    Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting for 3-1/2 hours.

  5. 5

    When ready to serve, remove bay leaves.

  6. 6

    Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.

  7. 7

    Meanwhile, cook pasta according to package directions.

  8. 8

    Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

Tags

crockpotitalianslow-cooker