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.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”
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