Ingredients
5 pieces of chicken
1/4 tsp thyme
1 package rigatoni
1 tsp parsley flakes
1 large onion, cut up
2 cans tomatoes, mashed
salt to taste
How to prepare
Stew chicken pieces in approximately 3 cup of water. When tender, remove from stock and de-bone. Return chicken to stock and cook down to about 2 cup of liquid. To this, add all other ingredients except the rigatoni. Cook sauce down to fairly thick consistency. Cook rigatoni until very tender and serve sauce over it. Serves 4 to 6.
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