"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Chicken Confetti Recipe

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This recipe for Chicken Confetti is from Bonnie's Best 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lbs chicken, cut up
1 teaspoon salt
⅛ teaspoon pepper
vegetable oil

Sauce:
chopped onion
1 teaspoon minced garlic
1 quart of tomatoes (32 ounces)
8 ounces tomato sauce
6 ounces tomato paste
2 Tablespoons parsley
2 teaspoons salt
teaspoon pepper
1 teaspoon basil
1 teaspoon oregano

8 ounces spaghetti, cooked and drained
Grated Parmesan cheese

Directions:
Directions:
Wash chicken pieces and pat dry. Season with 1 t. salt and ⅛ t. pepper. In large deep skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 T. fat. Add onion and garlic; cook and stir until onion is tender, carefull not to burn garlic. Stir in remaining sauce ingredients and add chicken to sauce.
Cover tightly; bake at 350 1-1 hours or until chick is 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:
4-6
Personal Notes:
Personal Notes:
Funny how the Maas boys always seemed to be hanging around when it was time to sit down to this dinner! A neighborhood favorite, which is why Mom usually tripled the recipe.

 

 

 

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