Macronatha recipe

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Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
1 onion
30 whole cloves
1 cinnamon stick
1 (6 ounce) can tomato paste
1 pound penne pasta
1 pound grated Parmesan cheese

Nutrition Info

670.3 calories
carbohydrate: 49.9 g
cholesterol: 180.3 mg
fat: 29.1 g
fiber: 4.1 g
protein: 51.1 g
saturatedFat: 13.5 g
servingSize: -
sodium: 1114.2 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken in large pot or Dutch oven and cover with water. Stud whole peeled onion with cloves and pierce with cinnamon stick. Place in pot with chicken. Stir in tomato paste. Bring to a boil, reduce heat, cover, and stew 60 to 90 minutes, until chicken is tender.

  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  3. Layer pasta with Parmesan in a large serving bowl. Remove onion and pour chicken stock over pasta. Serve chicken pieces on the side.

Recipe Yield

8 servings

Recipe Note

This is my grandson's favorite meal 'in the whole world!' and is modified from my grandmother's recipe. It smells better than anything I've ever cooked!

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