Garlic and Rosemary Chicken/CP
Why I Love This Recipe
Ingredients You'll Need
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.
