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Recipe: Chicken Confetti (Betty Crocker Recipe Card Library, 1970's)

Main Dishes - Chicken, Poultry
CHICKEN CONFETTI

1 (4 to 5 pound) broiler-fryer chicken, cut up
1 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16 ounces each) tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons snipped fresh parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
7 or 8 ounces spaghetti, uncooked
Grated Parmesan cheese (for serving)

Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 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 to skillet; 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 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat.

Meanwhile, cook spaghetti according to package directions; drain.

Serve chicken on spaghetti; sprinkle with Parmesan cheese.

Makes 4-6 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Betty Crocker Recipe Card Library, 1971
MsgID: 019808
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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