Chicken Confetti

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 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.