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Chicken Confetti Recipe

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This recipe for Chicken Confetti, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2079 -- Barbara Czochara
Added: Wednesday, March 8, 2006


4 to 5 lb. - broiler OR fryer chicken
1 tsp. - salt
1/8 tsp. - pepper
c. - salad oil
c. - onion, chopped
1 - garlic clove, minced
2 (16 oz.) cans - tomatoes
1 (8 oz.) can - tomato sauce
1 (6 oz.) can - tomato paste
2 T. - parsley, snipped
2 tsp. - salt
1 tsp. - basil
tsp. - pepper
7 or 8 oz. - spaghetti, cooked & drained
Parmesan cheese, grated

2 medium - zucchini, unpared
butter, melted
dill weed

Wash chicken pieces and pat dry. Season with 1 tsp. of salt and 1/8 tsp. of pepper. In a large skillet or Dutch oven brown chicken in oil; remove chicken. Pour off all but 3 T. of fat. Add onion and garlic; cook until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.

Cover tightly; cook chicken slowly 1 to 1 hours until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese, garlic bread and dilled zucchini. 4 to 6 servings.

DILLED ZUCCHINI: Cut 2 unpared medium zucchini lengthwise in half. Cook covered in 1-in. of boiling salted water 12 to 15 minutes or until tender. Drain. Brush with melted butter and sprinkle with dill weed. 4 servings.




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