Recipe: Chicken-Mac Saute (using cooked chicken, Wesson, 1960's)

CHICKEN-MAC SAUTE

2 cups uncooked elbow macaroni
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1/2 cup Wesson oil
2 1/2 cups water or part chicken broth
1 (6 oz.) can tomato paste, such as Hunt's
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. ground black pepper
2 cups diced cooked chicken

Saute uncooked macaroni, onion, green pepper and garlic in hot oil till macaroni turns slightly yellow.

Add remaining ingredients except chicken and bring to a boil. Cover, simmer about 20 minutes. Stir occasionally.

Add chicken, heat.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's