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Rosemary Chicken with Pasta

Rosemary Chicken with Pasta is built on Bottled Minced Garlic Or Garlic Minced, Tomatoes, Tomato Paste, Wine Vinegar, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 12 oz
• 1 can
• 1 can
• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 8 oz

Method (preview)

1. 1

   In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic.

2. 2

   Rinse chicken; pat dry with paper towels.

3. 3

   Add chicken to cooker.

4. 4

   In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well.

5. 5

   Pour over chicken.

6. 6

   Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3-1/2 hours.

7. 7

   When ready to serve, remove bay leaves.

8. 8

   Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.

9. 9

   Meanwhile, cook pasta according to package directions.

10. 10

    Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

11. 11

    As the meal finishes cooking, toss together a spinach salad with blue cheese crumbles, croutons, and Italian salad dressing. bake a batch of brown-and-serve rolls, too, if you worked up an extra-hearty appetite while away from home.