Yield: 8 Servings
Measure | Ingredient |
---|---|
1 \N | Stewing chicken; --(4-5 lb) |
3 cups | Water |
1 \N | Stalk celery |
1 slice | Onion |
1½ tablespoon | Salt |
2 tablespoons | Vegetable oil |
1 \N | Clove garlic; minced |
3½ cup | Tomatoes (canned) |
8 \N | Stuffed olives |
1 can | Mushrooms (3 oz); sliced |
½ cup | Green pepper; cut in strips |
⅛ teaspoon | Pepper |
¼ teaspoon | Basil |
1 pounds | 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 2½ 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.
Recipe By : Smart Shopper's Cookbook Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 11:05:19 -0700 From: "Tammie Catley" <tacomat@...> NOTES : Thrifty, delicious and well worth the time it takes to prepare = it.