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1 stewing Chicken (4-5 lb)
3 cups Water
1 stalk Celery
1 slice Onion
1 1/2 Tablespoons Salt
2 Tablespoons Vegetable Oil
1 Clove Garlic, minced
3 1/2 cups Tomatoes (canned)
8 stuffed Olives
1 can Mushrooms (3 oz) sliced
1/2 cup Green Pepper, cut in strips
1/8 teaspoon Pepper
1/4 teaspoon Basil
1 pound wide Noodles
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Wash chicken and place in large deep kettle with water, celery, onion slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until tender. Cool. Remove meat and cut in large serving pieces; reserve broth. Heat vegetable oil in large skillet; saute chopped onion and garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 teaspoon salt, pepper and basil. Continue cooking over low heat 20 minutes. Skim fat from chicken broth; measure broth and add enough water to make 5 cups; pour into large saucepan. Bring to a boil; add remaining 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 minutes or until tender. Drain; place in shallow 2 quart baking dish. Heat oven to 350 degree F. Arrange chicken on noodles; pour sauce over all. Bake 20 minutes.
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