Rosemary Chicken with Pasta
The aroma of this robust chicken dish from your slow cooker is a pleasant welcome home after being gone for the day.
Prep Time:
10 mins
Total Time:
3 hrs 40 mins
Servings:
Makes 4 main-dish servings.
Ingredients
-
2 medium onions, sliced or chopped
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2 teaspoons bottled minced garlic or 4 cloves garlic, minced
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3/4 pound skinless, boneless chicken breasts or thighs
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1 14-1/2-ounce can diced tomatoes
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1 6-ounce can tomato paste
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2 tablespoons wine vinegar
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2 bay leaves
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1 teaspoon sugar
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 4-ounce can sliced mushrooms, drained
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8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
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Grated Parmesan cheese
Directions
1.
In a 3-1/2- to 4-1/2-quart electric crockery cooker place the onions and garlic. Add chicken to cooker.
2.
In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken.
3.
Cover and cook on low-heat setting for 7 hours. (Or, cook on high-heat setting for 3-1/2 hours.)
4.
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. Makes 4 main-dish servings.
Nutrition information
Calories 415, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 47 mg, Sodium 568 mg, Carbohydrate 65 g, Fiber 4 g, Protein 29 g. Daily Values: Vitamin A 18%, Vitamin C 63%, Calcium 10%, Iron 35%.
Percent Daily Values are based on a 2,000 calorie diet
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