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.


Rosemary Chicken with Pasta

by 13  people


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Servings: Makes 4 main-dish servings.
Prep Time: 10 mins
Total Time: 3 hrs 40 mins

 
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Ingredients
  • 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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  • 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
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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: 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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