Recipe - Chicken Confetti

4 pound Broilerfryer chicken; cut
up , (up to 5)
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Salad oil
One half cup Chopped onion
1 Clove garlic; minced
2 cn Tomatoes
1 cn Tomato sauce
1 cn Tomato paste
2 tablespoon Parsley snipped
2 teaspoon Salt
1 teaspoon Basil
One fourth teaspoon Pepper
8 ounce Spaghetti; cooked and
drained
Grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp.
pepper. In large skillet or Dutch oven, brown chicken in oil; remove
chicken. Pour off all but 3 Tbsp. fat. 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 to 1 One half hours
or until tender, stirring occasionally and adding water if necessary. Skim
of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Busted by Barb

Recipe by: Possum Kingdom Lake Cookbook

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998