| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken, 31/2 to 4 pounds |
| 4 |
tb |
Butter |
| 1 |
md |
Onion, finely chopped |
| 1 |
|
Rib celery, finely chopped |
| 2 |
|
Cloves garlic, thinly sliced |
| 2 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce |
| 1 |
c |
Chicken stock, from first step below |
| 1 |
tb |
Fresh thyme leaves, chopped |
| 1 |
|
Recipe green pasta, rolled to thinnest setting and cut into 3/4inch ribbons |
|
1 |
cup. |
INSTRUCTIONS
Boil whole chicken 1 hour until very tender and allow to cool. Remove skin
and discard. Remove all meat and pull apart to thin shreds. Reduce broth to
In a 6quart saucepan, heat butter until foam subsides. Add onion, celery
and garlic and cook over medium heat until soft and golden brown. Add wine,
tomato sauce and chicken stock and bring to a boil. Add shredded chicken
meat and thyme and return to boil. Lower heat and simmer 1 hour until
thick. Set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in
water and cook until al dente. Drain well and toss into pan with sauce.
Toss gently over medium heat until dressed and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09,
1997.
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