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1 (4 to 5 lb.) broiler-fryer
chicken, cut up
1 tsp. salt
1/8 tsp. pepper
1/4 c. salad oil
1/2 c. onion, chopped
1 clove garlic, minced
2 (16 oz.) cans tomatoes
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 or 8 oz. spaghetti, cooked
and drained
grated Parmesan cheese

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

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