Chicken & noodle cacciatore
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Chicken & noodle cacciatore
  Chicken    Noodles  
Last updated 6/12/2012 12:48:25 AM. Recipe ID 9479. Report a problem with this recipe.
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      Title: Chicken & noodle cacciatore
 Categories: Budget, Main dish
      Yield: 8 Servings
 
 
        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. 




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Recipe ID 9479 (Apr 03, 2005)

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