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n o r t h i c a

c a l d e r a . c h i c k e n

Known for its color rather than its temperature, Caldera Chicken resulted from an abundant tomato harvest in the late 19th century.



  1. Boil 3 quarts to 1 gallon of water in a double-boiler.
  2. Cut chicken into 2-inch strips or 1-inch square chunks.
  3. When water begins to boil, add pasta evenly and cook for 5 minutes. Add chicken and cook for 5 to 7 minutes or until pasta becomes firm to the bite (al dente) and chicken is cooked.
  4. Drain water and shake pasta and chicken. Empty double-boiler insert into pot and stir in sauces thoroughly. Cook on medium heat for five minutes, stirring occasionally. Serve.


6 to 8



The Calder Club


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