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Chicken Confetti Recipe
Chicken Confetti Recipe photo by Taste of Home

Chicken Confetti Recipe

Publisher Photo
Chicken Confetti hearty and delicious with a fresh-tasting sauce. "Before our children grew up and started out on their own, this was a real favorite around our house," relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 6 servings

Ingredients

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons dried basil
  • 1 package (7 ounces) spaghetti, cooked and drained

Nutritional Facts

1 serving (8 ounces) equals 393 calories, 19 g fat (5 g saturated fat), 88 mg cholesterol, 752 mg sodium, 23 g carbohydrate, 4 g fiber, 32 g protein.

Directions

  1. 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.
  2. Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil.
  3. Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti. Yield: 6 servings.
Originally published as Chicken Confetti in Taste of Home April/May 1997, p17

Nutritional Facts

1 serving (8 ounces) equals 393 calories, 19 g fat (5 g saturated fat), 88 mg cholesterol, 752 mg sodium, 23 g carbohydrate, 4 g fiber, 32 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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