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.



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Servings: 4
Prep Time: 10 mins
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Ingredients
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    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 millimeter 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
Per Serving: cal. (kcal) 415, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 65, fiber (g) 4, pro. (g) 29, vit. A (RE) 185, vit. C (mg) 37, sodium (mg) 568, calcium (mg) 101, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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