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
10 mins
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  • 2 medium onions, sliced or chopped
  • 2 teaspoons bottled minced garlic or 4 cloves garlic, minced
  • 3/4 pound skinless, boneless chicken breasts or thighs
  • 1 14 1/2 millimeter can diced tomatoes
  • 1 6 ounce can tomato paste
  • 2 tablespoons wine vinegar
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 4 ounce can sliced mushrooms, drained
  • 8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
  • Grated Parmesan cheese
In a 3-1/2- to 4-1/2-quart electric crockery cooker place the onions and garlic. 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, cook 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. 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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