Ingredients
- 8 stuffed olives
- 1 stewing chicken
- 1 stalk celery
- 1 clove garlic (minced)
- 3 cups water
- 3 1/2 cups tomatoes
- 1 pound wide noodles
- 1/2 cup green pepper in (cut)
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons salt
- 1/8 teaspoon pepper
- 1/4 teaspoon basil
- 1 slice onion
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. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings.