Spaghetti Chicken
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A italian take on spaghetti chicken, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 to 5 lb. chicken, cut up (I use breasts only)
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. salad oil
- 1/2 c. chopped onion
- 1 clove garlic, minced
- 2 cans (16 oz. each) tomatoes
- grated Parmesan cheese
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 2 Tbsp. snipped parsley
- 2 tsp. salt
- 1 tsp. basil
- 1/4 tsp. pepper
- 7 to 8 oz. spaghetti, cooked and drained
Method
Wash chicken pieces and pat dry.
Season with 1 teaspoon salt and 1/8 teaspoon pepper.
In a large skillet or Dutch oven, brown chicken in oil; remove chicken.
Pour off all but 3 tablespoons of fat.
Add onions and garlic.
Cook and stir until onion is tender. Stir in chicken and remaining ingredients, except spaghetti and cheese.
Cover tightly; cook chicken slowly for 1 to 1 1/2 hours or until tender, stirring occasionally and adding water, if necessary.
Skim off excess fat.
Serve on spaghetti; sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Rate:
