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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This one dish recipe dates back to 1971, when I was all of 13, helping my mother make dinner...She got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...The original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! Add a tossed green salad for a complete meal! Ingredients:
3 lbs boneless skinless chicken breasts (perdue preferred) |
1 teaspoon salt (optional) |
1/4 teaspoon black pepper |
1/4 cup olive oil |
1/2 cup yellow onion, chopped |
1 garlic clove, minced |
1 (28 ounce) can no-salt-added whole tomatoes |
1 (8 ounce) can no-salt-added tomato sauce |
1 (6 ounce) can no-added-salt tomato paste |
2 tablespoons fresh parsley, snipped |
1/2 teaspoon black pepper |
1 teaspoon dried basil |
1 (8 ounce) package angel hair pasta, cooked & drained (ronzoni whole wheat pasta) |
1/4 cup parmesan cheese, grated |
Directions:
1. Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper -.
2. In a Dutch oven, brown chicken in oil, then remove -.
3. Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks -.
4. Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan -.
5. Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
6. When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan -.
7. Suggestion: Use egg noodles or fettucine instead of the angel hair.
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