AuthorRetroRuth
Rating

From Del Monte Test Kitchen, 1952

Tested Recipe!

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 1 4 pound stewing chicken, cut-up
 1 pound broken spaghetti
 2 cups finely sliced celery
 ¼ cup chopped green pepper
 ½ cup chopped onions
 2 tsp paprika
 24 oz canned corn
 ½ cup stuffed or ripe olives
 ½ pound pimiento cheese cubedNote: Pimiento cheese is cream cheese mixed with pimiento peppers

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.
Yield: 10 to 12.

Ingredients

 1 4 pound stewing chicken, cut-up
 1 pound broken spaghetti
 2 cups finely sliced celery
 ¼ cup chopped green pepper
 ½ cup chopped onions
 2 tsp paprika
 24 oz canned corn
 ½ cup stuffed or ripe olives
 ½ pound pimiento cheese cubedNote: Pimiento cheese is cream cheese mixed with pimiento peppers

Directions

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.
Yield: 10 to 12.

Chicken Cornetti

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