Rosemary Chicken with Pasta

Rosemary Chicken with Pasta

  • Servings: 4
  • Course: Main Dish

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 2 medium onions, sliced or chopped
  • 2 teaspoons bottled minced garlic or 4 cloves garlic, minced
  • 3/4 pound skinless, boneless chicken breasts or thighs
  • 1 14-1/2-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 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 4-ounce can sliced mushrooms, drained
  • 8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
  • Grated Parmesan cheese

Directions

Step 1

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

Step 2

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

Step 3

Cover and cook on low-heat setting for 7 hours. (Or, cook 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.

Step 4

Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

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