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Rosemary Chicken with Pasta




Source of Recipe


iluv2cook


List of Ingredients




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



Recipe



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. Makes 4 servings.

MY NOTES:

I have found frozen chicken breasts work great in this. Kids prefer penne over mostaccioli & I like a bit more rosemary - about 2 tbsp fresh. I like fresh mushrooms for this - about 1/2 an 8 oz pkg sliced. Rosemary Herb French Bread is a good bread to serve with this.

per serving: 415 calories, 5 g total fat, 2 g saturated fat, 47 mg cholesterol, 568 mg sodium, 65 g carbohydrate, 4 g fiber, 29 g protein