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Chicken Italian

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Ingredients
  Chicken breast halves 6
  Spaghetti sauce 26 Ounce, italian style (2 Cans, 13 Ounces Each)
  Celery 1⁄2 Cup (8 tbs), chopped
  Canned italian tomatoes 16 Ounce (1 Can)
  Green bell pepper 1⁄4 Cup (4 tbs), chopped
  Green onion 1⁄4 Cup (4 tbs), chopped
  Garlic salt To Taste
  Green olives 1⁄4 Cup (4 tbs), cut in halves
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Rigatoni noodles 16 Ounce (1 Box)
  Olive oil 2 Tablespoon
  Mozzarella cheese 2 Cup (32 tbs), grated
Directions

Boil chicken until done. (Begin preparing sauce and cooking noodles while chicken is boiling.)
Let chicken cool enough to handle, then remove meat from bones.
Discard skin.
Keep meat warm.
Save broth for another use.
While chicken is cooking, prepare sauce.
In a large saucepan, combine spaghetti sauce, celery, tomatoes with their liquid, green pepper, green onion, garlic salt and green olives; simmer 20 minutes.
Add mushrooms during the last 6 minutes of cooking.
Meanwhile, cook noodles according to package directions, adding oil to water.
Drain noodles.
Place hot chicken pieces and drained, cooked noodles on a large platter.
Sprinkle mozzarella cheese over chicken and noodles.
Pour sauce over all.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Gourmet

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