| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Maindish | 1 | Servings |
INGREDIENTS
| 8 | Chicken thighs without skin | |
| pn | No salt herb blend | |
| pn | Salt and pepper to taste, if | |
| Desired | ||
| 1 1/2 | tb | Oil, divided |
| 1 | Clove garlic minced | |
| 1 | cn | Tomatoes with juice |
| 1 | cn | Stewed red ripe tomatoes with juice |
| 1/2 | c | White wine |
| 12 | oz | Egg noodles, wide |
INSTRUCTIONS
Sprinkle the chicken pieces with herb mix and salt & pepper. Heat 1 tb of the oil in a large skillet with a cover & brown the chicken well on both sides. Remove the chicken from the skillet & set aside. Add the remaining oil to the skillet and saute the onion & garlic for about 3 minutes. Add the tomatoes with their juice & the stewed tomatoes with their juice and the white wine. Bring the mixture to a boil. Add the browned chicken pieces, reduce the heat, cover the skillet & simmer the chicken for about 25 minutes or until the chicken is cooked through. Meanwhile, cook the noodles according to package directions. Drain & transfer the noodles to a serving platter, and spoon the chicken & sauce over them. Serve. Variation: Add meatballs and chunks of Italian sausage to the sauce. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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