Chicken Confetti

Ingredients

• 4½ lb 4 to 5 lb broiler-fryer chicken, cut up
• 1 tsp salt
• ⅛ tsp pepper
• ¼ cup salad oil
• ½ cup chopped onion
• 1 clove garlic, minced
• 2 can 16 ounces each tomatoes
• 1 can 8 ounces tomato sauce
• 1 can 6 ounces tomato paste
• 2 tbsp snipped parsley
• 2 tsp salt
• 1 tsp basil
• ¼ tsp pepper
• 8 oz 7 or 8 oz spaghetti, cooked and drained
• grated Parmesan cheese

Method

1. Wash the chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In a large skillet or Dutch oven, brown the chicken in oil; remove the chicken. Pour off all but 3 tablespoons fat. Add the onion and garlic; cook and stir until the onion is tender. Stir in the chicken and remaining ingredients except the spaghetti and cheese.
2. Cover tightly; cook the chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. 4 to 6 servings.
3. Dilled Zucchini: Cut 2 unpared medium zucchini lengthwise in half. Cook covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. 4 servings.

Notes

Serve with Dilled Zucchini, garlic bread and spumoni ice cream. From The Betty Crocker Recipe Card Library, "Entertaining on a Shoestring" (1971, General Mills).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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