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- 4-5 pounds cubed chicken
- 1 tsp (5 ml) salt
- 1/8 tsp (1 ml) pepper
- 1/4 cup (60 ml) salad oil
- 1/2 cup (125 ml) chopped onion
- 1 clove minced garlic
- 2 cans (16 oz) of tomatos
- 1 can (8 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 tsp (10 ml) salt
- 1 tsp (5 ml) basil
- 1/4 tsp (1 ml) pepper
- 7 8 oz (224 grm). spaghetti
- Grated Parmesean cheese
- Wash chicken pieces and pat dry.
- Season chicken with 1 tsp (5 ml) salt & 1/8 tsp (1 ml) pepper.
- In large. skillet or Dutch oven, brown chicken in oil.
- Remove chicken.
- Pour off all but 3 tbsp (45 ml) oil.
- Add onion & garlic to oil, stir until onion is tender.
- Stir in chicken & remaining ingredients, except spaghettti and cheese.
- Cover tightly and cook slowly for 1-11/2 hours or until tender-stir occasionally.
- Serve over spaghetti.
- Top with cheese if desired.
- **NOTE:You can also cook the chicken and sauce in a crock-pot on low 8-10 hours.
You can also cook the chicken and sauce in a crock-pot on low 8-10 hours.
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