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Chicken Confetti Recipe

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

Marion Fisher
Added: Saturday, November 18, 2006


4-5 pound broiler-fryer chicken, cut up in pieces
1 tsp. salt
1/8 tsp. pepper
1/4 cup vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16 oz. each)
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 T. snipped parsley
2 tsp. salt
1 tsp. basil
1/4 tsp pepper
7-8 oz. spaghetti, cooked and drained
Grated parmesan cheese

Wash chicken pieces and pat dry on paper towel. Season chicken with 1 tsp. salt and 1/8 tsp. pepper. In a large skillet or Dutch oven, brown the chicken in oil; remove chicken. Pour off all but 3 T oil. 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 - 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess oil. Serve over spaghetti; sprinkle with parmesan cheese.

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