"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Confetti Recipe

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This recipe for Chicken Confetti is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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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