Chicken & noodle cacciatore

Yield: 8 Servings

Measure Ingredient
1 stewing chicken -- --(4-5
1 clove garlic -- minced

: lb)

3 c water

1 ea stalk celery

1 sl onion

1½ TB salt

2 TB vegetable oil

3 ½ c tomatoes (canned)

8 ea stuffed olives

1 cn mushrooms (3 oz) -- sliced ½ c green pepper -- cut in

: strips

⅛ ts pepper

¼ ts basil

1 lb wide noodles

Wash chicken and place in large deep kettle with water, celery, onion = slice and ¾ teaspoon salt. Cover tightly and simmer 3 to 4 hours until = tender. Cool. Remove meat and cut in large serving pieces; reserve = broth. Heat vegetable oil in large skillet; saute chopped onion and = garlic until soft. Add tomatoes, olives, mushrooms, green pepper, ¼ = teaspoon salt, pepper and basil. Continue cooking over low heat 20 = minutes. Skim fat from chicken broth; measure broth and add enough water = to make 5 cups; pour into large saucepan. Bring to a boil; add remaining = 2 ½ teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 = minutes or until tender. Drain; place in shallow 2 quart baking dish. = Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings.

~ - - - - - - - - - - - - - - - - - NOTES : Thrifty, delicious and well worth the time it takes to prepare = it. Recipe By

: Smart Shopper's Cookbook

From: Davidg@... (Dave) Date: 1 Oct 1996 06:13:03 -0600

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