Macaroni Chicken Dinner
|Elbow macaroni||2 Cup (32 tbs)|
|Boiling water||3 Quart|
|Cleaned broiler fryer chicken||1 , cut into serving size pieces|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Corn oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Can (10 oz), undrained|
|Onion||1 Medium, sliced|
|Green pepper||1 Large, cut into strips|
Gradually add macaroni and salt to rapidly boiling water so water continues to boil; cook, uncovered, stirring occasionally, until tender.
Drain macaroni in colander.
While macaroni is cooking, beat egg and 2 tablespoons water until just mixed.
Dip chicken pieces into egg mixture, then into cheese, coating each piece well.
Brown chicken in a large skillet in hot oil, a few pieces at a time, adding more oil if needed; pour off drippings.
Add undrained tomatoes; stir well to loosen brown bits in skillet.
Add chicken, onion, green pepper and macaroni; cover and cook 45 minutes, or until chicken is fork tender.