| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Omani |
Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts; halved |
| 1/4 |
c |
Oil |
|
|
Salt and pepper |
| 1 |
c |
Diced ham |
| 1 |
c |
Chopped onion |
| 3/4 |
c |
Chopped celery |
| 1/2 |
ts |
Basil |
| 2 |
cn |
(6-oz) tomato paste |
| 1 |
cn |
(13.75-oz) chicken broth |
| 1 |
tb |
Parsley |
| 1/2 |
lb |
Spaghetti |
INSTRUCTIONS
Brown breasts in oil. Season well with salt and pepper. Remove from pan. To
oil, add ham, onion, celery and basil; simmer 5 minutes, stirring. Add
paste and broth. Return chicken, cover and simmer 1 hour or until done.
Turn occasionally. Add parsley and serve over cooked spaghetti.
MRS CLARK HALL (BECKY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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