Recipe by Cookin'withGas
This one dish recipe dates back to 1971, when I was all of 13, helping my mother make dinner...She got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...The original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! Add a tossed green salad for a complete meal!
Top Review by seisgoyles
I have been looking for this recipe card, which i had also received in the early 70's. I made this for my husband when we were first married, (35 years ago). He loved it and recently has asked me to make it. Thanks for the update on ingredients. I am going to make it tonight.
- 3 lbs boneless skinless chicken breasts (Perdue preferred)
- 1 teaspoon salt (optional)
- 1⁄4 teaspoon black pepper
- 1⁄4 cup olive oil
- 1⁄2 cup yellow onion, chopped
- 1 garlic clove, minced
- 1 (28 ounce) can no-salt-added whole tomatoes
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 (6 ounce) can no-added-salt tomato paste
- 2 tablespoons fresh parsley, snipped
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 (8 ounce) package angel hair pasta, cooked & drained (Ronzoni Whole Wheat pasta)
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
- In a Dutch oven, brown chicken in oil, then remove --.
- Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
- Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
- Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
- When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
- Suggestion: Use egg noodles or fettucine instead of the angel hair.