Rosemary Chicken with Pasta

This is a meal our Family will be enjoying this week. Those of you who know us, know we stay busy so the slow cooker is my friend!

Rosemary Chicken with Pasta (you can substitute meatballs for the chicken if needed)

Ingredients:

1 medium red onions, sliced or chopped into small chunks
4 cloves garlic, minced
1 pound skinless, boneless chicken breasts (may use other boneless chicken)
2 cups diced tomatoes (with the juice)
1 (6 oz) can tomato paste
2 Tablespoons of one of the following (wine vinegar, lemon juice, or lime juice)
2 bay leaves
1 teaspoon sugar (we use Sucar or honey)
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced mushrooms
1/2 LB package dried pasta (penne, homemade long noodles, or even elbow macaroni) We enjoy using the Mrs. Miller's spinach noodles for this meal.
Grated Parmesan cheese

Directions:

You will need a 3.5 - 4.5 qt slow cooker (crockpot)

1. Place the onions and garlic on the bottom. Add chicken to crockpot.

2. In a mixing bowl combine tomatoes and their juice, tomato paste, vinegar/lemon/lime juice, bay leaves, sugar, rosemary, salt, and pepper; mix well.

3. Pour over chicken. Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat settingfor 3-1/2 hours.

4. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.

5. Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

NOTE: I have used this recipe with meatballs before and everyone loved it.