Rosemary Chicken With Pasta |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 4 |
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I got this recipe from a group I belonged to a few years ago. It's really delicious comfort food. Ingredients:
2 medium onions, sliced or chopped |
2 tsp minced garlic or 4 cloves garlic, minced |
3/4 lb skinless, boneless chicken breasts or thighs |
1 (14.5 oz)can diced tomatoes |
1 (6 oz)can tomato paste |
2 tbsp red wine vinegar |
2 bay leaves |
1 tsp sugar |
1/2 tsp dried rosemary, crushed or 1 tbsp fresh |
1/4 tsp sea salt |
1/4 tsp pepper |
1 (4 oz)can sliced mushrooms, drained |
1 pkg (8 oz) dried pasta (penne, mostaccioli, or macaroni) |
grated parmesan cheese |
Directions:
1. In a 3-1/2- to 4-1/2-quart crockpot place the onions and garlic.
2. Add chicken to crockpot.
3. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well. Pour over chicken.
4. Cover and cook on LOW heat setting for 6 hours. Or, cook on HIGH heat setting for 3 to 3 1/2 hours.
5. When ready to serve, remove bay leaves.
6. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more on high to heat through.
7. Meanwhile, cook pasta according to package directions.
8. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
9. Nutrition 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
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