Chicken Confetti Recipe
Chicken Confetti Recipe photo by Taste of Home
Publisher Photo
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.
Recommended: Speedy Skillet Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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 cooking 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 and garlic. Saute until tender. Add 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 until meat is tender Serve over spaghetti. Yield: 6 servings.
Originally published as Chicken Confetti in Taste of Home April/May 1997, p17

Nutritional Facts

8 ounce-weight: 393 calories, 19g fat (5g saturated fat), 88mg cholesterol, 752mg sodium, 23g carbohydrate (9g sugars, 4g fiber), 32g protein.

  • 1 broiler/fryer chicken (3 pounds), cut up
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 tablespoons cooking 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
  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. Reserve 1 tablespoon drippings in skillet; add onion and garlic. Saute until tender. Add 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 until meat is tender Serve over spaghetti. Yield: 6 servings.
Originally published as Chicken Confetti in Taste of Home April/May 1997, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Confetti

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review