Recipe By : Smart Shopper's Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Budget Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken -- --(4-5 lb)
3 cups water
1 each stalk celery
1 slice onion
1 1/2 tablespoons salt
2 tablespoons vegetable oil
1 clove garlic -- minced
3 1/2 cups tomatoes (canned)
8 each stuffed olives
1 can mushrooms (3 oz) -- sliced
1/2 cup green pepper -- cut in strips
1/8 teaspoon pepper
1/4 teaspoon basil
1 pound 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.
