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Chicken Confetti Recipe

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This recipe for Chicken Confetti, by , is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 to 5 pounds broiler-fryer chicken, cut up
1 tsp. salt
⅛ tsp. pepper
c. salad oil
c. chopped onion
1 clove garlic, minced
2 cans (16 oz. each) tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 tbsp. snipped parsley
2 tsp. salt
1 tsp. basil
tsp. pepper
7 or 8 oz. spaghetti cooked and drained
Grated Parmesan cheese

Wash chicken pieces and pat dry. Season with 1 teaspoon salt and ⅛ teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons 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 1 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Number Of Servings:
Number Of Servings:
Serves 4-6




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