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Rosemary Chicken with Pasta

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking3 hours
Ready In4 hours
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Ingredients

2 medium onions chopped
2 cloves garlic minced
12 ounces chicken breast halves, boneless and skinless
1 can tomatoes diced
1 can tomato paste
2 tablespoons wine vinegar
2 each bay leaves
1 teaspoon sugar
1/2 teaspoon rosemary leaves crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can mushrooms sliced
8 ounces pasta

Directions

In a 3-1/2- to 4-1/2-quart crockery cooker place the onions and garlic.

Rinse chicken; pat dry with paper towels.

Add chicken to cooker.

In a mixing bowl combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, and pepper; mix well.

Pour over chicken.

Cover and cook on low-heat setting for 7 hours or 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.

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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Chicken Marsala

For a stronger Marsala flavor use less water and more Marsala.