“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:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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