Chicken Cornetti
  • 1 (4-lb.) stewing chicken cut up
  • 4 cups (1-lb.) broken spaghetti
  • 2 cups finely sliced celery
  • ¼ cup chopped green pepper
  • ½ cup chopped onions
  • 2 teaspoons paprika
  • 2 to 3 12-oz. cans DEL MONTE Golden Whole Kernel Corn
  • ½ to 1 cup stuffed or ripe olives
  • ½ lb. pimiento cheese, cubed
  1. Simmer chicken, covered, in boiling salted water (about 6 cups) until tender, about 2 to 3 hrs. Cool. Remove meat from bones; cut in large pieces. Measure broth; add enough hot water to make 6 cups liquid. Bring to boil; add spaghetti, chicken, celery, green pepper, onions, paprika. Cook 15 to 20 min. Add 1 can of the corn, the olives and cheese; cook 5 min. longer. Taste; add more salt if necessary. Serve wreathed with the rest of the Del Monte Corn, heated and seasoned, either on a hot platter or in the same utensil in which dish was cooked. Edge with thin slices of green pepper, if desired. Serves 10 to 12.
Recipe by The Mid-Century Menu at