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Chicken Noodle Cacciatore


1 1 stewing chicken -- --(4-5

: lb)

3 c water
1 ea stalk celery
1 sl onion
1 1/2 TB salt
2 TB vegetable oil
1 clove garlic -- minced
3 1/2 c tomatoes (canned)
8 ea stuffed olives
1 cn mushrooms (3 oz) -- sliced
1/2 c green pepper -- cut in
: strips
1/8 ts pepper
1/4 ts basil
1 lb wide noodles

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.

~ - - - - - - - - - - - - - - - - -

NOTES : Thrifty, delicious and well worth the time it takes to
prepare = it. Recipe By
: Smart Shopper s Cookbook

From: [email protected] (Dave) Date: 1 Oct 1996 06:13:03 -0600


Servings: 8



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