Rosemary Chicken with Pasta

posted by 3 years ago


2 medium onions, sliced or chopped

4 cloves garlic, minced

¾ pound skinless, boneless chicken breasts or thighs

1 (14.5 oz.) can diced tomatoes, undrained

1 (6 oz.) can tomato paste

2 Tbs. wine vinegar

2 bay leaves

1 tsp. sugar

½ tsp. dried rosemary, crushed or 1 Tbs. fresh rosemary

Coarse salt & fresh ground pepper, to taste

1 (4 oz.) can sliced mushrooms, drained

1 package dried gluten free pasta (penne, or elbow macaroni)

Grated Parmesan cheese


In a 3 ½ to 4 ½ quart crockpot, place the onions and garlic on the bottom. Add chicken to crockpot. 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 for 7 hours or, on HIGH heat for 3 ½ hours. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through. Cook pasta according to package directions. Remove the by leaves before serving. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

tags:  rosemary chicken with pasta, crockpot, slow cooker, chicken, pasta
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