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Features for "Rosemary Chicken With Pasta"
Served as main course. Non-vegetarian dish.
Ingredients for "Rosemary Chicken With Pasta" (Click here for measurement conversion) 2 medium Onions, sliced or chopped
2 teaspoons bottled minced Garlic or 4 Cloves Garlic minced
12 ounces Chicken Breasts or thighs skinless and 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
Method for "Rosemary Chicken With Pasta"
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.
Comments
Serves: 4
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