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    Crockpot Rosemary Chicken with Pasta

    Source of Recipe

    2 medium onions, sliced or chopped
    2 tsp. bottled minced garlic or 4 cloves garlic, minced
    3/4 lb. skinless, boneless chicken breasts or thighs
    1 (14.5 oz) can diced tomatoes
    1 (6 oz.) can tomato paste
    2 tbs. wine vinegar
    2 bay leaves
    1 tsp. sugar
    1/2 tsp. dried rosemary, crushed or 1 tbs. fresh
    1/4 tsp. salt
    1/4 tsp. pepper
    1 (4 oz.) can sliced mushrooms, drained
    1 pkg. (8 oz.) dried pasta (penne, mostaccioli, or elbow macaroni)
    Grated Parmesan cheese

    In a 3 1/2 to 4 1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot. 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.

    Nutrition Facts:
    Amount Per Serving: Calories 415
    Fat 5 g, Cholesterol 47 mg,
    Sodium 568 mg,

    Makes 4 Servings




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