Spaghetti Chicken

• 4 to 5 lb. chicken, cut up (I use breasts only)
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. salad oil
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 cans (16 oz. each) tomatoes
• grated Parmesan cheese
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 Tbsp. snipped parsley
• 2 tsp. salt
• 1 tsp. basil
• 1/4 tsp. pepper
• 7 to 8 oz. spaghetti, cooked and drained

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

chicken, salt, pepper, salad oil, onion, clove garlic, tomatoes, parmesan cheese, tomato sauce, tomato paste, parsley, salt, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829402 (may not work)