Chicken Confetti

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!

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 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

1. Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
2. In a Dutch oven, brown chicken in oil, then remove --.
3. Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
4. Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
5. Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
6. When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
7. Suggestion: Use egg noodles or fettucine instead of the angel hair.