Rosemary Chicken With Pasta |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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A BHG slow-cooker recipe Ingredients:
1 medium onion, chopped |
4 garlic cloves, minced |
4 boneless skinless chicken breasts |
1 (14 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
2 tablespoons red wine vinegar |
2 bay leaves |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon salt ( or to taste) |
1/4 teaspoon pepper ( or to taste) |
1 (4 ounce) can sliced mushrooms, drained |
8 ounces dried mostaccioli pasta or 8 ounces penne pasta |
grated parmesan cheese |
Directions:
1. In crock pot, place onions and garlic.
2. Add chicken.
3. In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper.
4. Pour over chicken.
5. Cover and cook on low for 7 hours.
6. When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through.
7. Cook pasta according to package directions.
8. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
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