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Receta Baked Chicken Romanesque
by Global Cookbook

Baked Chicken Romanesque
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Ingredientes

  • 1/2 lb spaghetti
  • 1 x chicken cut up or possibly 4 large breasts salt and freshly grnd pepper
  • 2 Tbsp. oil
  • 1 c. onion minced
  • 1 c. green pepper minced
  • 1 x garlic clove chopped
  • 16 ounce tomato sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dry oregano
  • 1/4 c. grated Parmesan cheese

Direcciones

  1. In a large pot of boiling salted water, cook spaghetti till just tender, 10-12 min; drain. Put in a buttered 13 x 9" baking dish.
  2. Preheat oven to 350. Season chicken with salt and pepper. In a large fry pan, heat oil over medium heat. add in chicken; cook till browned, about 5 min a side. Arrange on top of spaghetti.
  3. Add in onion, pepper, and garlic to pan. Cook for 5 min, till onion is tender. ad tomato sauce, Worcestershire, and oregano. Cook 1 minute. Pour over chicken and spaghetti. Sprinkle with Parmesan cheese.
  4. Cover and bake for 45 min till chicken is tender.
  5. Libby's notes: I first tried this in February of 1989. Since then I've tried lots of adaptations. I can tell you what not to do. There's not really much way to improve on the original recipe except I often add in an additional 8 ounces of tomato sauce and maybe a tsp. of Italian seasoning, just to really coat the spaghetti.
  6. Don't skip browning the chicken. It does make a difference. Don't use boneless chicken, it won't have the flavor of bone-in chicken. You can skin the chicken, but it's better (and higher in fat) with the skin on. Do not forget the Parmesan cheese, and the better the quality, the better the dish. Freshly grated is best.
  7. You can brown the chicken and then make the sauce in the same pan-even bake it in which if you have a stovetop/oven safe casserole.