Italian Chicken Spaghetti

• 4 large chicken breasts, halved
• 4 (28 oz.) cans chopped Italian tomatoes
• 1/4 c. sugar
• 1 Tbsp. each: garlic powder, onion powder and Italian seasoning
• 2 Tbsp. olive oil
• 2 lb. Barilla thin spaghetti
• shredded Parmesan cheese

1. Chop chicken into small bite-size pieces (it helps if chicken is slightly frozen).
2. In large Dutch oven add olive oil and chicken.
3. Fry until golden brown.
4. Add a little salt to the chicken, then add tomatoes, sugar and seasonings.
5. Mix well. Cover and simmer for 1 hour on medium-low heat.
6. Cook spaghetti in large stockpot according to box directions.
7. For best results when done cooking, run cold water in the pan to stop cooking action, then drain well.
8. Add spaghetti and sauce, small amounts at a time, back to stockpot and mix well.
9. Serve with cheese, salad and garlic bread.

chicken breasts, italian tomatoes, sugar, garlic, olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144142 (may not work)