Chicken Spaghetti Sauce (Salsa di Pollo)
1 onion, sliced
1/3 C. olive oil
4 chicken breast halves
3 bay leaves
1 clove garlic
1 (28 oz.) can tomato puree
½ can water
¼ tsp. red crushed pepper
½ tsp. salt & pepper
pinch of oregano
My Mom’s - special light chicken sauce
In large saucepan or Dutch oven, sauté onion and
garlic in olive oil. Cook until just
tender, but do not brown. Add cleaned and dried chicken. Brown chicken with bay leaves for 15
minutes. Add puree, water, peppers,
oregano and salt. Stir and bring to a
boil. Lower heat to a medium simmer and
cook for 1 hour. Use this sauce with
any type of pasta you like. Makes
approximately 4 cups.
Variation: this is really delicious with ravioli or
manicotti. (Fresh ravioli is best, but
frozen works okay.)