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Chicken Carmela Recipe

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This recipe for Chicken Carmela, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless/skinless chicken breast cut up into bite size pieces
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 stick of celery, chopped
2 cloves garlic, mashed
2 bay leaves
1 can petite diced tomatoes
1 can tomato sauce
1/2 cup each, black and green olives
1/2 cup capers
1/2 lemon, juiced
8 oz. mushrooms sliced
1/4 cup chopped basil and parsley
1 lb. thin pasta, linguine or spaghetti

Directions:
Directions:
Saute chicken to brown, add onions,celery, garlic & peppers saute 4 minutes. Add bay leaves and tomatoes cover and simmer for 20 minutes. While sauce is cooking boil pasta according to package directions, drain and save 1 cup of pasta water for sauce. Add mushrooms, capers, olives and basil and parsley to chicken. Cook 3 minutes more. Add sauce to drained pasta. Add the pasta water, stir to coat. Add the lemon juice; stir. Place on a platter or serving bowl and sprinkle with more chopped basil or parsley. Serve with hot crusty French bread and a great salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This dish is so quick and easy; you can vary the ingredients as to what you have on hand. Make it fancy or simple. It also travels well and holds up in the refrigerator so you can make it ahead of time for a dinner party.

 

 

 

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