Greek Chicken & Macaroni (Pastitsatha)

1 T. olive oil    

4 large chicken breasts

3 large onions    

3 chopped garlic cloves

2 lbs. tomato pieces (2 cans)    

1 cup red wine

1 T. wine vinegar    

3 whole cloves

2 bay leaves    

¼ tsp. ground cloves

Pinch cinnamon    

Pinch paprika

1 lb. elbow macaroni    

Salt & Pepper

¼ cup Parmesan cheese    

Directions:  Cut chicken into small pieces.  In a large pot, heat oil and brown 

chicken. Remove chicken and set aside.  Add chopped onions and minced garlic to 

oil in pot.  Cook until tender.  Add 1 2/3 cup water, tomatoes, wine, vinegar, cloves, 

bayleaves, paprika and cinnamon.  Bring to a boil and reduce heat.  Add chicken, 

cover and simmer about 45 minutes.

In a separate pot, boil macaroni.  Drain.  Stir macaroni into the sauce and simmer, 

uncovered, for about five minutes.  Remove bay leaves.  Serve with grated Parmesan 

cheese.

Comment:  Spices can be adjusted to taste. This dish tastes even better as a leftover.  

The flavors work through the dish after being refrigerated.  Good cold or hot.