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Rosemary Chicken With Pasta

Recipe name:
Rosemary Chicken With Pasta

Recipe category:
Pasta

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Recipe details: Rosemary Chicken with

2 medium onions -- sliced or chopped 2 teaspoons bottled minced garlic or 4 cloves garlic -- minced 12 ounces chicken breasts or thighs -- skinless & boneless 1 can diced tomatoes -- (16 ounces) 1 can tomato paste -- (6 ounces) 2 tablespoons wine vinegar 2 bay leaves 1 teaspoon sugar 1/2 teaspoon dried rosemary -- crushed 1/4 teaspoon salt 1/4 teaspoon pepper 1 can sliced mushrooms (4 ounces) -- drained 8 ounces pasta (such as penne, mostaccioli, or elbow macaroni Parmesan cheese -- grated In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic. Rinse chicken; pat dry with paper towels. Add chicken to cooker. 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 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.

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Rosemary Chicken With Pasta

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