Yield: 8 Servings
|1 \N||Stewing chicken; --(4-5 lb)|
|1 \N||Stalk celery|
|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|
|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.