Garlic and Rosemary Chicken/CP
  • 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
  1. 1 pound penne pasta, cooked In a 3½–5 quart slow cooker,
  2. 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.