Chicken Confetti
A new way to serve spaghetti… and chicken! Great served with gluten-free garlic bread. Omit Parmesan cheese for dairy free.
4 to 5 pound broiler-fryer chicken, cut up
½ teaspoon black pepper
3 teaspoon salt, divided
¼ cup vegetable or canola oil
½ cup chopped onions (yellow or sweet)
3 clove garlic, minced.
2 cans (16-ounce) diced tomatoes - Check label for allergens!
1 can (8-ounce) tomato sauce (8-ounce) Check label for allergens!
1 can (6-ounce) tomato paste
2 tablespoons fresh parsley, chopped
3 teaspoon fresh basil, chopped
1 teaspoon dried oregano
7 to 8-ounces of gluten-free spaghetti, cooked according to package directions and drained
Grated Parmesan cheese – Optional (Omit for dairy free)
Wash chicken pieces, pat dry. Season with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet or Dutch oven, brown chicken in oil. Remove chicken. Discard all but three tablespoons fat. Add onion and garlic, cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.
Cover tightly, cook slowly 1 to 1½ hours or until tender stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti, sprinkled with Parmesan cheese.
Serves 6.
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