Rosemary Chicken With Pasta

Crockpot rosemary chicken with pasta

ItalianChickenAdvanced240 minBy Northstar

Ingredients

Servings

You'll love the aroma that comes from the crackpot when this meal is cooking!
Just add a spinach salad & rolls and you have the perfect meal. Enjoy! :)
2 medium onions, sliced or chopped
2 tsp bottled minced garlic or 4 cloves garlic, minced
0.8 lb skinless, boneless chicken breasts or thighs
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1 can diced tomatoes, 14.5 oz
1 can tomato paste, 6 oz
2 tbsp wine vinegar
2 bay leaves
1 tsp sugar
dried rosemary, crushed or
1 tbsp fresh
0.3 tsp salt
0.3 tsp pepper
1 can sliced mushrooms, drained, 4 oz
1 package dried pasta (penne, mostaccioli, or elbow macaroni), 8 oz
Grated Parmesan cheese
In a 3-1/2 to 4-1/2 quart crackpot, place the onions and garlic. Add chicken to
crackpot. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar
bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken.
for 3-1/2 hours.
When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture;
to package directions. Serve the chicken and sauce over the hot cooked pasta;
sprinkle with Parmesan cheese. Makes 4 servings.

1
Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat setting
2
cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according