Lots Of Ingredients

There are a lot of ingredients in this dish. There’s vegetables. There is pasta. There are beans.

I think the recipe might have an identity crisis in the works.

And there is a lot of salt. I mean a lot of salt. I had to go back and check to make sure the recipe said 5 teaspoons.

The macaroni gives the dish a hearty base, but then, so do the beans.

This dish doesn’t taste bad. There is just a lot there.

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CHICKEN SANTA FE

1/4 Cup Salad Oil

5 Pound Roasting Chicken, Cut Up

2 Onions, Sliced

2 Cups Water

5 Teaspoons Salt

1 Teaspoon Pepper

1/2 Teaspoon Dried Sage

8 Ounces Macaroni Noodles

2 Pounds Canned Kidney Beans, Drained

1 Can Whole Kernel Corn

1 Can Green Beans

1 Can Tomatoes

4 Dashes Tabasco

Brown chicken well in hot oil. Add sliced onions and sauté until golden. Add water, salt, pepper and sage. Cook, covered for 1 1/4 hours. Cook macaroni and drain. Add kidney beans, corn, green beans and tomatoes to macaroni and chicken. Add tabasco and heat through.