Summer Spaghetti(Delicious All Year Round!)

• 1 lb. firm ripe fresh plum tomatoes
• 1 medium onion
• 6 pitted green olives
• 2 medium cloves garlic
• 1/2 c. olive oil
• 1/3 c. chopped fresh parsley
• 2 Tbsp. shredded fresh basil or 3/4 tsp. dried basil
• 1/2 tsp. paprika
• 1/4 tsp. oregano
• 1 Tbsp. red wine vinegar
• 1 lb. spaghetti
• 4 half chicken breasts, skinned and boned
• 2 (14 1/2 oz.) cans Italian-style stewed tomatoes
• 2 Tbsp. cornstarch
• 1/2 tsp. oregano
• 1/2 tsp. crushed basil
• 1/4 c. grated Parmesan cheese

1. Place chicken in baking dish.
2. Bake, covered, 15 minutes in preheated 425u0b0 oven.
3. Drain fat.
4. Combine tomatoes, cornstarch and oregano.
5. Cook, stirring constantly, until sauce thickens.
6. Pour heated sauce over chicken.
7. Top with cheese.
8. Bake 5 minutes, uncovered.

firm ripe fresh plum tomatoes, onion, green olives, garlic, olive oil, parsley, fresh basil, paprika, oregano, red wine vinegar, spaghetti, chicken breasts, italianstyle stewed, cornstarch, oregano, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978756 (may not work)