Chicken and noodle cacciatore

Yield: 8 Servings

Measure Ingredient
1 Stewing chicken; --(4-5 lb)
3 cups Water
1 Stalk celery
1 slice Onion
1½ tablespoon Salt
2 tablespoons Vegetable oil
1 Clove garlic; minced
3½ cup Tomatoes (canned)
8 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.

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