Ingredients
- 8 stuffed olives
- 1 stewing chicken
- 1 stalk celery
- 1 clove garlic (minced)
- 700 ml water
- 550 gr tomatoes
- 110 gr wide noodles
- 65 gr green pepper in (cut)
- 30 ml vegetable oil
- 12 gr salt
- 1 gr pepper
- 1 gr basil
- 1 slice onion
Wash chicken and place in large deep kettle with water, celery, onion = slice and 0.75 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, quarter = 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 = 2.5 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 = minutes or until tender. Drain; place in shallow 2 litre baking dish. = Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings.