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elbow macaroni salt boiling water egg water chicken Parmesan cheese corn oil tomatoes onion green pepper
Viewed: 41 - Published at: 8 years agoIngredients
- 2 c. elbow macaroni (8 oz.)
- 1 Tbsp. salt
- 3 qt. boiling water
- 1 egg
- 2 Tbsp. water
- 1 cleaned broiler-fryer chicken, cut into serving size pieces
- 2/3 c. grated Parmesan cheese
- 1/4 c. corn oil
- 1 (28 oz.) can tomatoes, undrained
- 1 medium onion, sliced
- 1 large green pepper, cut into strips
Method
- Gradually add macaroni and salt to rapidly boiling water so water continues to boil.
- Cook, uncovered, stirring until tender. Drain macaroni after cooking.
- Beat egg and 2 tablespoons water until mixed.
- Dip chicken pieces into egg mix, then in cheese. Brown chicken in large skillet in hot oil.
- Pour off drippings. Add undrained tomatoes.
- Stir well to loosen brown bits in skillet. Add chicken, onion, green pepper and macaroni.
- Cover and cook 45 minutes or until chicken is fork-tender.
