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Rosemary Chicken with Pasta

  • Servings: 4
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


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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