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.
Amount Per Serving: Calories 415
Fat 5 g, Cholesterol 47 mg,
Sodium 568 mg,
Makes 4 Servings