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Categories:
chicken onion white wine vinegar olive oil salt garlic Italian seasoning paprika pepper pepper sauce margarine water spaghetti olives tomatoes cornstarch cold water Parmesan cheese parsley
Viewed: 71 - Published at: 9 years agoIngredients
- 6 boneless, skinless chicken breast halves
- 1/2 c. sliced onion
- 2/3 c. white wine vinegar
- 5 Tbsp. olive oil, divided
- 3 3/4 tsp. salt, divided
- 1 3/4 tsp. minced garlic
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1/4 tsp. pepper
- 3 drops hot pepper sauce
- 1 Tbsp. margarine
- 6 c. water
- 1/2 lb. spaghetti
- 1 c. (3.8 oz.) pitted ripe olives, drained and sliced
- 1 (1 lb.) can whole tomatoes, chopped
- 2 tsp. cornstarch
- 1 Tbsp. cold water
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. chopped parsley
Method
- Cut each chicken breast half crosswise into 2 pieces and place in shallow dish with onion.
- Mix vinegar, 3 tablespoons olive oil, 1 3/4 teaspoons salt, garlic, herbs, paprika, pepper and pepper sauce in small jar.
- Cover and shake to blend.
- Pour over chicken. Refrigerate 2 hours or longer, spooning marinade over chicken occasionally.
- Drain well and save marinade.
