Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 to 5 pounds broiler-fryer chicken, cut-up (these days I use the boneless skinless breasts)
- 1 tsp salt
- ⅛ tsp pepper
- 2 - 3 tbsp olive or canola oil
- 1 - 2 cloves garlic
- ½ cup chopped sweet onion
- 1 can (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cans (15 oz) chopped tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tsp basil
- ½ pound uncooked spaghetti
- grated Parmesan / romano cheese
Directions
Wash and pat dry chicken pieces.
Season with salt and pepper if desired, and brown in large skillet in hot oil.
Remove chicken, pour off all but 3 tbsp of fat.
Saute onion and garlic til tender, return chicken to pan and add tomato products, parsley, and basil.
I usually add oregano also and some salt.
Cover tightly and simmer very gently for 1½ hours for large bone in chicken pieces, less for boneless, or until chicken is cooked through and juices run clear.
Do not cook at a hard boil or the chicken will be very tough and dry.
You want to simmer it very gently and just poach it.
You may need to add a little water if sauce gets too thick.
Taste after an hour and correct seasonings if needed.
Enjoy with fresh Italian bread and green salad.