INGREDIENTS :
- 1 (3 pound) broiler-fryer chicken, cut up
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons dried basil
PROCEDURE :
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. Reserve 1 tablespoon drippings in skillet; add onion and garlic. Saute until tender. Add tomatoes, sauce, paste, basil and remaining salt; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender Serve over spaghetti.
- 1 (7 ounce) package spaghetti, cooked and drained
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