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
SERVINGS
4
PREP TIME
10 mins
Ingredients
  • 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
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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: 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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