A great dish to serve your guest. If you like pasta and chicken a different variation. I had made chicken cacciatore with bones but to me is very messy and I do not like serving children the dish with bones, so I changed it up and would take a whole chicken and debone it but busy working and wanted to make he dish with less hassle I started using boneless chicken and this speeded up the process. I would sometimes make the chicken the night before and combine the seasoning and refrigerate until the next day.
To finalize the dish I have a nice salad on the side along with garlic bread.
1Put the chicken in water and boil till it is done where you can pull it apart in thin strips.
2A stick of butter and fry onions and peppers (mushrooms are optional) that have been cut in bite size pieces. When onions and peppers are tender add chicken and blend together than add the seasonings. I cook it awhile to get the flavor of the seasonings throughout the chicken.
3Add 2 (8oz) cans of tomato PASTE and add 6 cups of boiling water to the chicken and cook on low heat until the sauce has thickened up. Simmer as this also allows the seasoning to absorb into the sauce. May need to add more spice to suit your taste.
4When the chicken sauce is almost ready cook up the egg noodles. I love the egg noodles when using this dish as it gives it a different flare to this pasta dish.
5Have a nice toss salad along with garlic bread. This recipe cooks enough to feed a group of 8 people and the price for this meal is under $15.00. Enjoy your friends but have a meal that wont break your wallet. A pasta dish I created years ago and taste delicious. Enjoy!