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Chicken Confetti




Source of Recipe


One of those recipe card collections from the ‘70’s






Recipe Introduction


I have been making this for 30 years. It was one of my “specialties” when I was a teenager – it’s still a good standby!





List of Ingredients



• 4 – 5 lb. chicken, cut up – skin removed
  
• salt and pepper
  
• Olive oil
  
• ½ c. chopped onion
  
• 1 clove garlic, minced (or more, to taste)
  
• 2 (16 oz.) cans tomatoes, crushed
  
• 1 (8 oz.) can tomato sauce
  
• 1 (6 oz.) can tomato paste
  
• 2 T. snipped fresh parsley
  
• 1 t. dried basil
  
• ¼ t. pepper
  
• 8 oz. spaghetti, cooked and drained
  
• freshly grated Parmesan cheese
  






Instructions



1. Season chicken with salt and pepper. Brown chicken in olive oil. Remove from pan.
   
   
   
2. Sauté onion and garlic. Return chicken to pan and add remaining ingredients except for pasta and cheese. Cover and cook, slowly 1 to 1 ½ hours. About 15 minutes before finished, taste and adjust seasonings.
   
3. Serve on spaghetti and pass the cheese.
   






Final Comments


Serves 4 – 6.