Rosemary chicken and pasta
By á-162525
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Ingredients
- 2 medium onions, sliced or chopped
- 2 tsp bottled minced garlic or 4 cloves garlic minced
- 3/4 lb skinless, bonelss chicken breasts or thighs
- 1 14.5oz can diced tomatoes
- 1 6oz can tomato paste
- 2 tbsp wine vinegar
- 2 bay leaves
- 1 tsp sugar
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 4oz can sliced mushrooms, drained
- 8 oz dried pasta
- grated parmesan cheese
Details
Preparation
Step 1
In 3 ½ to 4 ½ quart crock pot place onions and garlic. Add chicken to cooker.
In 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 for 7 hours. Or high for 3.5 hours.
When ready to serve, remove bay leaves. Stir in mushrooms and cook 5-10 minutes. Cook pasta and serve with chicken and sauce.
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