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GARLIC AND ROSEMARY CHICKEN/CP
Garlic and Rosemary Chicken/CP
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INGREDIENTS
- 2 pounds chicken pieces
- 6 garlic cloves, slivered
- 1 sprig rosemary
- 1 cup diced onions
- 1 cup diced celery
- ½ cup green bell peppers
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 tbsps white wine vinegar
- 2 bay leaves 1 tsp sugar
- ¼ tsp salt
- ¼ tsp cracked black pepper
- 4 ounces sliced fresh mushrooms
- grated Parmesan cheese for topping
DIRECTIONS
1 pound penne pasta, cooked In a 3½–5 quart slow cooker,
combine onions, celery, bell peppers and garlic. Add chicken to cooker. In a medium mixing bowl, combine undrained diced tomatoes, tomato paste, white wine vinegar, bay leaves, sugar, salt and pepper: Mix well. Pour over chicken. Add rosemary and mushrooms. Cover and cook on low 7 hours or on high 3½ hours. When ready to serve, remove bay leaves and rosemary. Cook pasta according to package directions. Serve chicken and sauce over pasta. Sprinkle with Parmesan cheese.
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