• 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.