Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb To 4 lb broiler-fryer 1 ts Dried oregano
-chicken 16 oz Crushed tomatoes
2 qt Water 8 oz Tomato sauce
2 lb Hot Italian sausage links 8 oz Elbow macaroni, cooked and
6 Strips bacon -drained
2 Cloves garlic, minced Salt and pepper to taste
1 tb Chopped fresh parsley

Place chicken and water in a large kettle; bring to a boil. Reduce
heat; cover and simmer until chicken nearly falls from the bones.
Remove chicken from stock. Chill stock. Remove chicken from bones
and cube; set aside. Puncture skins of sausages; cover with water in
a small saucepan and boil until fully cooked, 20-30 minutes. Drain;
pan-fry sausages until browned. Cool and cut into bite-size pieces;
set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving
1 tsp. drippings. Cool and crumble bacon; set aside. In the
drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups
to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.
Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni,
salt and pepper; simmer 10 minutes more.

From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking
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