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Chicken: Rosemary Chicken With Pasta

Source of Recipe


LyndaLoo






List of Ingredients



• 2 medium onions, sliced or chopped
  
• 4 cloves garlic, minced
  
• 3/4 pound boneless, skinless chicken breast, or thighs
  
• 1 (14 1/2 ounce) can diced tomatoes
  
• 1 (6 ounce) can tomato paste
  
• 2 tablespoons wine vinegar
  
• 2 bay leaves
  
• 1 teaspoon sugar
  
• 1/2 teaspoon dried rosemary or 1 tablespoon fresh
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 (4 ounce) can sliced mushrooms *see notes
  
• 8 ounces penne, mostaccioli or elbow macaroni
  
• Grated parmesan cheese
  






Instructions



1. In a 3 1/2 to 4 1/2 quart crockpot, place the onions and garlic. Add chicken to crockpot.
   
   
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 7 hours or on high 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.
   
   
5. Meanwhile, cook pasta according to package directions.
   
   
6. Serve the chicken and sauce over hot cooked pasta; sprinkle with parmesan cheese.
   
   
7. Makes 4 servings
   
   
8. My Notes: I have found frozen chicken breasts work great in this. Kids prefer penne over mostaccioli and I like a bit more rosemary, about 2 tablespoons fresh. I like fresh mushrooms for this, about 1/2 an 8 ounce package sliced. Rosemary herb french bread is a good bread to serve with this.
   
   
9. 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