Rosemary Chicken with Pasta
Recipe from
Better Homes and Gardens
The aroma of this robust chicken dish from your slow cooker is a pleasant welcome home after being gone for the day.
Servings:
Makes 4 main-dish servings.
Prep Time:
10 mins
Total Time:
3 hrs 40 mins
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Ingredients
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2medium onions, sliced or choppedsee savings
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2 teaspoonsbottled minced garlic or 4 cloves garlic, mincedsee savings
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3/4 poundskinless, boneless chicken breasts or thighssee savings
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1 14-1/2-ouncecan diced tomatoessee savings
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1 6-ouncecan tomato pastesee savings
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2 tablespoonswine vinegarsee savings
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2bay leavessee savings
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1 teaspoonsugarsee savings
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1/2 teaspoondried rosemary, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1 4-ouncecan sliced mushrooms, drainedsee savings
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8 ouncesdried pasta (such as penne, mostaccioli, or elbow macaroni)see savings
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Grated Parmesan cheesesee savings
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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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