Chicken Confetti
This one dish recipe dates back to 1971, when i was all of 13, helping my mother make dinner...she got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...the original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! add a tossed green salad for a complete meal!
Steps
Rinse chicken and pat dry.
Season with the 1 tsp salt and the 1 / 4 tsp pepper --.
In a dutch oven , brown chicken in oil , then remove --.
Drain off all but 3 tbsp of the fat.
Add the onion and garlic , cooking until the onion is tender , stirring as it cooks --.
Stir in chicken and all remaining ingredients except the pasta and parmesan --.
Cover dutch oven tightly and simmer 1 hour or until chicken is tender , stirring occasionally.
When time is up , skim off excess fat.
Serve over the pasta and sprinkle with the parmesan --.
Suggestion: use egg noodles or fettucine instead of the angel hair.
Ingredients
boneless skinless chicken breasts, salt, black pepper, olive oil, yellow onion, garlic clove, no-salt-added whole tomatoes, no-salt-added tomato sauce, no-added-salt tomato paste, fresh parsley, dried basil, angel hair pasta, parmesan cheese