Chicken Mediterraneo

• 2 broilers or fryers (2 1/2 lb. each)
• 2 c. thinly sliced onions
• 2 c. coarsely grated carrots
• 1 (32 oz.) jar Ragu spaghetti sauce
• 1/4 c. margarine
• 2 cloves garlic, minced
• 1 (13 3/4 oz.) can chicken broth
• 1 lb. cooked spaghetti twists

1. Brown chicken in large skillet in margarine.
2. Transfer chicken to large casserole.
3. Add vegetables (onions, garlic and carrots) to skillet and cook 5 minutes.
4. Add broth and sauce; bring to boil and ladle over chicken.
5. Bake at 350u0b0 for 45 minutes to 1 hour, covered.
6. Set chicken aside.
7. Divide twists between 2 casseroles. Mix half of sauce into each.
8. Arrange chicken on top of each casserole.
9. Serve one.
10. Cool, wrap and freeze the other.
11. Reheat, covered, in preheated 400u0b0 oven for 2 hours, uncovering the last 15 minutes.
12. Serves 4 or 5.

broilers, onions, carrots, spaghetti sauce, margarine, garlic, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844297 (may not work)