Rosemary Chicken with Pasta
Yield
4 servingsPrep
15 minCook
3 hrsReady
4 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 12 | ounces |
chicken breast halves, boneless, skinless
|
|
| 1 | can |
tomatoes
diced |
*
|
| 1 | can |
tomato paste
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
mushrooms
sliced |
*
|
| 8 | ounces |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 1 | can |
tomatoes
diced |
*
|
| 1 | can |
tomato paste
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
mushrooms
sliced |
*
|
| 231.2 | ml/g |
pasta
|
|
Directions
In a 3½ to 4½ 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 3½ 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.
