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Chicken Confetti
Marianne Severson, West Allis

4–5 lbs. broiler-fryer chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 cup salad oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cans (16 oz. each) tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 Tbsp. 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. Season with 1 tsp. salt and 1/8 tsp. pepper. In a 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 slowly 1 to 1-1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with parmesan cheese. Serves 4–6. Serve with Dilled Zucchini (below), garlic bread, and spumoni ice cream.

 


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