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Chicken Confetti

 Chicken Confetti
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.
6 ServingsPrep: 10 min. Cook: 1-1/4 hours

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

Directions

  • 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; cook until
  • tender. Add garlic; cook 1 minute longer. Add the 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 juices run clear. Serve with spaghetti. Yield: 6
  • servings.
Nutritional Facts: 1 serving (8 ounces) equals 393 calories,

2 of 2

Chicken Confetti (continued)

Nutritional Facts: 19 g fat (5 g saturated fat), 88 mg cholesterol, 752 mg sodium, 23 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.