Chicken confetti

Yield: 4 Servings

Measure Ingredient
4 pounds Broiler-fryer chicken; cut up , (up to 5)
1 teaspoon Salt
⅛ teaspoon Pepper
¼ cup Salad oil
½ cup Chopped onion
1 \N Clove garlic; minced
2 cans Tomatoes
1 can Tomato sauce
1 can Tomato paste
2 tablespoons Parsley snipped
2 teaspoons Salt
1 teaspoon Basil
¼ teaspoon Pepper
8 ounces Spaghetti; cooked and drained
\N \N Grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and ⅛ Tsp.

pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. 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 1 to 1½ hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

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