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Chicken Confetti




Source of Recipe


Unknown


Recipe Introduction


Serve this dish over spagetti and sprinkle with freshly grated Parmesan and Romano cheese.


List of Ingredients




4 to 5 Pounds broiler-fryer chicken, cut up (I prefer to use
chicken breasts only)
1 Teaspoon salt
1/8 Teaspoon pepper
1/4 Cup olive oil
1/2 Cup chopped onion
1 Clove garlic, minced
2 Cans (16 oz. each) tomatos
1 Can (8 oz.) tomato sauce
1 Can (6 oz.) tomato paste
2 Tablespons snipped parsley
2 Teaspoons salt
1 Teaspoon basil
1/4 Teaspoon pepper
1/4 Teaspoon sugar
7 or 8 Ounces spagetti, cooked and drained
Grated Parmesan and Romano cheese

Recipe



Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken and cut into bite size pieces. Pour off all but 3 tablespoons fat. Add onion; cook and stir until onion is tender. Add garlic; cook for 30 seconds. Stir in chicken and remaining ingredients except spaghetti and cheese.

Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until chicken is tender, stirring occasionally and adding chicken broth or water if necessary (you can also use red wine for extra flavor. Skim off excess fat. Serve.