Sometimes you must just entertain on a shoestring. Fortunately, General Mills offered us help in 1971 with this recipe for Chicken Confetti. It isn’t particularly imaginative and I am far more likely to serve it to family than use it to entertain, but it might be a nice choice for entertaining as well.
Chicken Confetti
4 to 5 pounds broiler-fryer chicken, cut-up
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup onion
1 clove garlic
2 can tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons snipped parsley
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon peopper
7 or 8 oz spaghetti, cooked and drained
Grated Parmesan cheese
Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons fat. Add onion and garlic; cook and stir until union is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.
Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve in spaghetti; sprinkle with Parmesan cheese. 4 to 6 servings.
