| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Budget, Main dish | 8 | Servings | |
INGREDIENTS
| 1 | Stewing chicken; –(4-5 lb) | |
| 3 | c | Water |
| 1 | Stalk celery | |
| 1 | sl | Onion |
| 1 1/2 | tb | Salt |
| 2 | tb | Vegetable oil |
| 1 | Clove garlic; minced | |
| 3 1/2 | c | Tomatoes (canned) |
| 8 | Stuffed olives | |
| 1 | cn | Mushrooms (3 oz); sliced |
| 1/2 | c | Green pepper; cut in strips |
| 1/8 | ts | Pepper |
| 1/4 | ts | Basil |
| 1 | lb | Wide noodles |
INSTRUCTIONS
Wash chicken and place in large deep kettle with water, celery, onion slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until tender. Cool. Remove meat and cut in large serving pieces; reserve broth. Heat vegetable oil in large skillet; saute chopped onion and garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 teaspoon salt, pepper and basil. Continue cooking over low heat 20 minutes. Skim fat from chicken broth; measure broth and add enough water to make 5 cups; pour into large saucepan. Bring to a boil; add remaining 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 minutes or until tender. Drain; place in shallow 2 quart baking dish. Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake 20 minutes. Makes 8 servings. Recipe By : Smart Shopper's Cookbook Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 11:05:19 -0700 From: "Tammie Catley" <tacomat@ix.netcom.com> NOTES : Thrifty, delicious and well worth the time it takes to prepare = it.
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