Chicken Confetti

• 4 to 5 lb. broiled fryer chicken, cut up
• salt and pepper to taste
• 1/4 c. salad oil
• 1/2 c. chopped onions
• 1 clove garlic, minced
• 2 (16 oz.) cans tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 Tbsp. snipped parsley
• 1 Tbsp. basil
• 7 or 8 oz. spaghetti, cooked and drained

1. Wash chicken pieces and pat dry.
2. Season with salt and pepper. In large skillet or Dutch oven, brown chicken in oil, then remove.
3. Pour off all but 3 tablespoons fat.
4. Add onion and garlic.
5. Cook and stir until onion is tender.
6. Stir chicken and remaining ingredients, except spaghetti and cheese.
7. Cover tightly. Cook chicken slowly 1 to 1 1/2 hours or until tender. Stir occasionally, adding water when necessary.
8. Skim off excess fat.
9. Serve on spaghetti, sprinkle with Parmesan cheese.
10. Serve with dilled zucchini and garlic bread.

chicken, salt, salad oil, onions, clove garlic, tomatoes, tomato sauce, tomato paste, parsley, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355775 (may not work)