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CHICKEN CONFETTI 1 (4 to 5 lb.) broiler-fryer chicken, cut up 1 tsp. salt 1/8 tsp. pepper 1/4 c. salad oil 1/2 c. onion, chopped 1 clove garlic, minced 2 (16 oz.) cans tomatoes 1 (8 oz.) can tomato sauce 1 (6 oz.) can tomato paste 2 Tbsp. snipped parsley 2 tsp. salt 1 tsp. basil 1/4 tsp. pepper 7 or 8 oz. spaghetti, cooked and drained grated Parmesan cheese Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/4 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients, except spaghetti and cheese. Cover tightly; cook chicken slowly for 1 to 1 1/2 hours or until tender, stirring occasion- ally and adding water, if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |