Ingredients for Rosemary Chicken With Pasta
- Onion
- Garlic Cloves
- Boneless Skinless Chicken Breasts
- Diced Tomatoes
- 6 tbsp tomato paste
- Red Wine Vinegar
- 2 bay leaves
- Dried Rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- Sliced Mushrooms
- Mostaccioli Pasta
- Grated Parmesan cheese
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How to Make Rosemary Chicken With Pasta
- Place 1 large chopped onion and 4 cloves minced garlic in the bottom of your slow cooker.
- Add 2 lbs boneless, skinless chicken breasts to the slow cooker.
- In a mixing bowl, combine 28 oz can undrained crushed tomatoes, 6 tbsp tomato paste, 2 tbsp red wine vinegar, 2 bay leaves, 2 tbsp fresh rosemary (chopped), 1 tsp salt, and 1/2 tsp black pepper.
- Pour the tomato mixture over the chicken in the slow cooker.
- Cover and cook on low for 7 hours, or on high for 3-4 hours.
- When ready to serve, remove the bay leaves.
- Stir in 8 oz cremini mushrooms (sliced) into the chicken mixture.
- Cook for an additional 5-10 minutes on low or high to heat the mushrooms through.
- Meanwhile, cook 1 lb pasta according to package directions.
- Serve the chicken and sauce over the hot cooked pasta.
- Sprinkle generously with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
44g
Fat
4g
Carbs
19g
