Rosemary Chicken Pasta

INGREDIENTS
Slow Cooker Liner
2 medium onions, sliced or chopped
2 tsps bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 14-1/2-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tspss wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp pepper
1 4-ounce can sliced mushrooms, drained
8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese

DIRECTIONS
1. Cover and cook on low-heat setting for 7 hours. (Or, cook 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.
  
2. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.